INGREDIENTS:
- ¼ kilo large shrimps or prawns, deveined and peeled
- ¼ kilo chicken breast fillet
- Shrimp juice, derived by crushing the head of the shrimp
- 2 cloves of garlic, minced
- 2 tsp cornstarch
- 1 tsp oyster sauce
- 2 cups sliced cabbage
- 1 cup snow peas (chicharo)
- 1 cup chicken liver, sliced
- 1 cup young corn
- 1 cup water
- 1 medium size green bell pepper, sliced
- 1 medium size red bell pepper, sliced
- 1 medium size carrots, sliced thinly
- 1 small cauliflower, cut into small pieces
- 1 large white onion, diced
- Sesame oil for sauteing
- Salt and pepper
- Heat Chef's Classics' Daisy Wok, then saute the garlic and onion in sesame oil.
- Add the boneless chicken and saute for 2 minutes.
- Put in the chicken liver and let it simmer for a minute.
- Pour in the shrimp juice and 1 cup water. Bring mix to a boil. Cover the wok and simmer for 5 minutes.
- Add the shrimp then season with some salt and pepper.
- Add the oyster sauce.
- Put in the cauliflower, young corn and cabbage then mix well.
- Add the carrots, snow peas and bell pepper. Cover the wok and simmer for about 2 minutes. Be careful not to overcook the vegetables.
- Dilute the cornstarch in ¼ cup water then pour the mixture into the pot. Mix well.
- Turn off heat and serve with steamed rice.
Source: Kusina 101
Share It To Your Friends!
Loading...
