CHOPSUEY

                                                    CHOPSUEY
MGA REKADO:

·     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

PAANO LUTUIN:

·     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.