Cooking at Home - Chopsuey (Filipino Style)

This is actually my hubby's favorite dish.

The recipe for this dish actually includes Pork, which we didn't include here. We just added Chicken liver & gizzards... which when I cooked this dish, I tried to cut down as well... cause I've read some articles that said liver is not really good for pregnant women.

Ingredients:

• 1/4 kilo chicken liver and gizzard, sliced to small pieces

• 1/4 kilo cauliflower/broccoli, broken to bite size

• 1/4 kilo string beans

• 1/4 kilo snow peas (sitsaro)

• 12 baby corns (fresh), cut into halves

• 5 cloves garlic, diced

• 2 onions, diced

• 1 carrot, sliced thinly

• 1 piece red bell pepper, cut in strips

• 2 tablespoons of cornstarch, dissolved in 1/4 cup of water

• 2 cups chicken stock (broth)

• 3 tablespoons of sesame oil

• 3 tablespoons of patis (fish sauce)

• 4 tablespoons of corn oil or vegetable oil

• Salt to taste

Directions:

• In a big pan or wok, sauté garlic, onions then add chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until chicken giblets are cooked.

• Mix in 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.

• Salt and pepper to taste.

• Serve hot with rice.

This dish is easy to prepare. It's also a quick and healthy meal.