CHOPSUEY
Ingredients:
2 carrots, sliced
300 gm. celery, sliced
1/2 kg. cauliflower
3 tbsp. soy sauce
1 c. chicken stock
2 tbsp. cornstarch
1 tsp. aji-no-moto
salt and pepper to taste
3 tbsp. cooking oil
3 garlic cloves, minced
1 large onion, sliced
300 gm. shrimps, deveined
1 medium sized breast for chicken
1 c. cooked pork
1/2 c. chicken livers and gizzard
4 pieces Chinese mushrooms
1 sweet green pepper
Instructions:
Add sliced shrimps, chicken livers and gizzards, previously cut up in and the cooked pork. Season with soy sauce and salt and pepper. Pour in chicken stock. Allow to cook for about 5 minutes. Then add carrots, cauliflower, cabbage, Chinese mushrooms with the 1/2 cup water it was soaked in. Allow to cook in an open pan. Add the remaining vegetables. Cook until vegetables are almost done. DO NOT OVERCOOK! Dissolve cornstarch in 1/4 cup water and add to mixture. Finish with aji-no-moto. Serve hot.
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