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1/4 kilo pork, sliced into small pieces
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1/4 kilo shrimps, shelled, deveined and halved
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1/4 kilo chicken liver and gizzard, sliced to small pieces
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1/4 kilo cauliflower, broken to bite size
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1/4 kilo string beans
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1/4 kilo snow peas (sitsaro)
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1/4 kilo cabbage, cut into squares
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2 stalks of leeks, cut into 2" long pieces
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3 stalks celery, cut into 2" long pieces
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5 cloves garlic, diced
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2 onions, diced
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1 carrot, sliced thinly
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1 piece red bell pepper, cut in strips
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1 piece green bell pepper. cut in strips
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2 tablespoons of cornstarch, dissolved in 1/4 cup of water
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2 cups chicken stock (broth)
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3 tablespoons of sesame oil
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3 tablespoons of patis (fish sauce)
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4 tablespoons of corn oil or vegetable oil
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Salt to taste
Chopsuey Cooking Instructions:
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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.
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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.
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Salt and pepper to taste.
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Serve hot with rice.
