Chopsuey

Ingredients:

4 cloves Garlic, minced
1 medium Onion, chopped
2 tablespoons Cooking Oil, for sauteing
1 cup Pork Shoulder, pre-boiled, sliced in strips
1 Cauliflower, cut the florets only,
2 Carrots, cut in strips
1 cup Snow Peas Sitsaro, ends trimmed
1/2 Cabbage, cut in 1/4 inch thick
1 each Green and Red Bell Pepper, cut in strips
2 tablespoons Fish Sauce Patis
1 cup pork or shrimp broth
1 cup Shrimps, shelled and deveined
12 Quail Eggs, pre-cooked and shelled(optional)
1 tablespoon Cornstarch or Tapioca Starch, dispersed in 1/2 cup water
1 teaspoon Salt
1/4 teaspoon Pepper

Cooking Procedure:

1. In a large pan over medium heat, saute the garlic and onion in the cooking oil. Add the pork and shrimps and cook for 2 minutes.
2. Add cauliflower, red and green bell peppers and snow peas, together with the fish sauce and saute for 3 minutes.
3. Pour in the pork stock, put the cover on and simmer for 10-12 minutes.
4. Stir in the shrimps and quail eggs.
5. Thicken the sauce with the cornstarch dispersed in water mixture.
6. Season with salt and pepper.
7. Serve hot with rice.


Tips:

•You can use a Knorr Pork or Shrimp cube for the broth, just lessen or omit the fish sauce because it could make the dish too salty.
•You can saute the shrimp with the pork in step 1 but make sure you take it out once it has turned orange so it doesn't get overcooked. Just add it back towards the end.
•Substitute the vegetables in this recipe to those which your family will eat - say, bamboo shoots, bok choy, green beans or other subtle flavor veggies. But do not omit the green peppers because they give a distinct flavor to the sauce.
•If you are a fan of chicken gizzard and chicken liver, these are other options you can add to this chopsuey Filipino recipe. Gizzards are pre-cooked together with the pork while the liver is added with the shrimp in Step 4.