CHOPSUEY PINOY RECIPE--MY DAD'S FAVORITE

1/2 KILO CABBAGE--CUT INTO HALF INCH PIECES
1/4 KILO CARROTS--SLICED THINLY AND DIAGONALLY
1/4 KILO SAYOTE--SLICED THINLY AND DIAGONALLY
1/4 KILO CAULIFLOWER--SEPARATE EACH FLOWER
1/4 KILO CHICKEN LIVER--CUT INTO SMALL PIECES
1/4 KILO CHICKEN MEAT--CUT INTO SMALL PIECES
1 SMALL CAN OF YOUNG CORN
1 GARLIC
1 ONION
2 TABLESPOON OF CANOLA COOKING OIL
PEPPER
SALT
2 TABLESPOON OF CORNSTARCH DISSOLVED IN 2 TBSP WATER


HEAT COOKING OIL IN FRYING PAN,PREFERABLY ONE BY TEFAL. WHEN IT IS HOT PUT THE ONIONS AND GARLIC--(IN LOW FIRE). AFTER 1 MINUTE, THE CHICKEN AND LIVER.WHEN IT TURNS A LITTLE BROWN,PUT THE SAYOTE,CARROTS AND YOUNG CORN. PUT COVER AND LET IT SIMMER. THE VEGGIES WILL BRING OUT WATER NATURALLY. WHEN IT IS HALF-COOK ALREADY, PUT THE CABBAGE.PUT SALT,PEPPER. SEASON ACCORDING TO YOUR TASTE. IF IT COOKED ALREADY THEN PUT THE DISSOLVED CORNSTARCH AND SIMMER FOR 1 MINUTE.READY TO SERVE.

NOTE:

TRY TO SERVE IT WITH FRIED TANIGUE FISH. FOR THE KIDS WITH CRISPY FRIED CHICKEN OR BREADED PORKCHOP.