by Nora Daza
2 Tablespoons vegetable oil
3 cloves garlic
1 large onion, chopped
1 cup chopped celery
1 medium-sized chicken breast, sliced
¼ pound shrimps, peeled and deveined
2 Tablespoons cornstarch
1 cup pork strips
1 cup shredded carrots
3 Tablespoons soy sauce
1 cup chicken stock
½ cup sliced mushrooms
1 cup broccoli florets
1 cup cauliflower pieces
1 cup green beans, sliced
2 cups Napa cabbage
1 red pepper, sliced
1 teaspoon salt
1 teaspoon black pepper
Steamed jasmine rice, for serving
Coat the chicken pieces and shrimps in a tablespoon each of cornstarch and set aside. In a large skillet or wok, over medium high heat add the vegetable oil.
Saute the garlic, onions, celery.
Add the chicken, pork and shrimps. Mix well and cook till meat turns to brown.
Add the chicken stock and soy sauce. Blend well.
After about 8 to 10 minutes, when the meats and shrimps are cooked, and the chicken stock becomes slightly thick and gravy-like (from the cornstarch on the meats), start adding the vegetables.
Add the carrots, broccoli and cauliflower.
Then add the green beans. And last add the Napa cabbage. Season with salt and pepper. The vegetables take only 5 to 6 minutes to cook.
“DO NOT OVERCOOK” (according to Nora Daza in her cookbook). Serve hot with steamed jasmine white rice.