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Categories:
carrots celery cabbage cauliflower soy sauce chicken stock cornstarch ajinomoto salt sweet green pepper cooking oil garlic onion shrimp chicken pork chicken livers Chinese mushroom
Viewed: 101 - Published at: 2 years agoIngredients
- 2 pieces carrots, sliced
- 300 gm. celery
- 1/2 head cabbage
- 1/2 k. cauliflower
- 3 Tbsp. soy sauce
- 1 c. chicken stock
- 2 Tbsp. cornstarch
- 1 tsp. ajinomoto
- salt and pepper to taste
- 1 sweet green pepper
- 3 Tbsp. cooking oil
- 3 cloves garlic
- 1 large onion
- 300 gm. shrimp
- 1 medium size breast of chicken
- 1 c. cooked pork
- 1/2 c. chicken livers
- 4 pieces Chinese mushroom
Method
- Cut all vegetables into serving pieces, preferably diagonally and in uniform sizes.
- Cut all meats and shrimp in bite size pieces and set aside.
- Wash Chinese mushrooms and soak them in 1/2-cup warm water.
- Saute garlic and onions in hot oil until all are golden brown.
- Add sliced shrimp, chicken livers, previously cut up and the cooked pork.
- Season with soy sauce and salt and pepper. Pour in chicken stock.
- Allow to cook for about 5 minutes.
- Then add carrots, cauliflower, cabbage and Chinese mushroom with the 1/2 cup water it was soaked in.
- Allow to cook in an open pan.
- Add the rest of the vegetables.
- Cook until vegetables are cooked.
