Chopsuey

Ingredients:

• 1/4 kilo pork, sliced into small pieces

• 1/4 kilo shrimps, shelled, deveined and halved

• 1/4 kilo chicken liver and gizzard, sliced to small pieces

• 1/4 kilo cauliflower, broken to bite size

• 1/4 kilo string beans

• 1/4 kilo snow peas (sitsaro)

• 1/4 kilo cabbage, cut into squares

• 2 stalks of leeks, cut into 2" long pieces

• 3 stalks celery, cut into 2" long pieces

• 5 cloves garlic, diced

• 2 onions, diced

• 1 carrot, sliced thinly

• 1 piece red bell pepper, cut in strips

• 1 piece green bell pepper. cut in strips

• 2 tablespoons of cornstarch, dissolved in 1/4 cup of water

• 2 cups chicken stock (broth)

• 3 tablespoons of sesame oil

• 3 tablespoons of patis (fish sauce)

• 4 tablespoons of corn oil or vegetable oil

• Salt to taste

Instructions:

• In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.

• Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.

• Salt and pepper to taste.

• Serve hot with rice.