Chopsuey

Ingredients:

1. 1 cup broccoli cut into small pieces
2. 1 cup cauliflower florets
3. 4 oz snow peas
4. 12 quail eggs boiled and peeled
5. 100 g dried shrimp/hibe
6. 2 carrots peeled and sliced
7. 1 vegetable pear/chayote peeled and sliced
8. 1/2 cabbage cut into 1/2 inch strips
9. 1 red bell pepper cut into strips
10. 1 green bell pepper cut into strips
11. 1 cup young corn or 1 can corn kernels
12. 3 cloves garlic minced
13. 1 medium sized onion diced
14. 3 cups water
15. 1 tablespoon fish sauce
16. 3 tablespoons oyster sauce
17. Cooking oil
18. to taste Salt and pepper
19. Optional: fried chicken liver chopped, squid balls & cashew nuts

Note:6-8 servings

Procedures:

1. Saute garlic and onion in medium heat pan/wok with oil until garlic is golden brown and onions are translucent. Add dried shrimp and cook for about a minute. Set aside.

2. Turn heat to high and stir fry chayote for about 3 minutes or until slightly translucent. Add red and green bell peppers, carrots, corn, and cabbage and cook for another minute.

3. Add broccoli and cauliflower and cook for about 2 minutes and turn heat to medium. Add water cooked garlic, onions, and dried shrimp. Add optional fried chopped chicken liver and squid balls. Add cooked quail eggs and snow peas and bring to a boil.

4. Add fish sauce, oyster sauce, salt and pepper to taste. Simmer for 2 minutes. Turn off heat and add optional cashew nuts.