Chopsuey

Chopsuey is a vegetable dish that is very common in the Philippines and it is believed to be one of Chinese influence.  It is a mix of different vegetables sauteed in garlic and onions.  Aside from vegetables, different meats are also added to the dish, which makes the dish festive.  The sauce is usually thickened with cornstarch, but in our family, we usually thicken it with cream of mushroom soup powder in sachet.

Ingredients:
1 tbsp minced garlic
1 medium size onion, chopped
2 tbsp vegetable oil
1/2 cup chicken breast, cubed
1/2 cup chicken liver, sliced
1/2 cup shrimp, shelled
1/2 cup squid rings
1 cup snow peas
1/2 cabbage head, cut in quarters
1 medium size carrot, sliced
1 medium size green bell pepper, sliced
1 medium size red bell pepper, sliced
1 small cauliflower head, cut into pieces
1 small broccoli head, cut into pieces
1 medium size sayote, sliced
1/2 cup cream of mushroom soup powder dissolved in 1/2 cup water
1 cup water
1 tbsp oyster sauce
About 20 pieces quail eggs, boiled and peeled
1 small can button mushrooms cut in half
salt and pepper to taste

Procedure:
In a large heavy pot, saute garlic and onion in oil.  Add the chicken breast and cook for about 3 minutes or until the chicken is no longer pink in color.  Add in the squid rings, shrimp and chicken liver and cook for another 4-5 minutes.  Add the oyster sauce and 1 cup water and mix well.  You can now add the vegetables one by one, starting with the carrots, sayote, snow peas, broccoli, mushrooms and cauliflower.  Mix well.  Cover and let it cook for a few minutes, about 5 minutes, or depending on how crunchy you still want your vegetables to be.

Next, add in the bell peppers and mix well.  Add the cabbage, quail eggs and cream of mushroom mixture and let it simmer until the sauce thickens.  Season with salt and pepper to taste.  Remove from heat and transfer on a serving plate.  Serve while hot, with plain steamed rice.