Mixed Vegetables with Chicken Liver

The greatest wealth is to live content with little. ~ Plato

This is a simpler version of Pinoy Chop Seuy.  Very affordable yet very tasty dish. Try this.


INGREDIENTS:
200 grams chicken liver, cut into bite size
100 grams snow peas or sitsaro, trimmed
1/2 head of medium size cabbage, chopped
1 carrot, sliced thinly
8 pieces young corn or baby corn, sliced in half
1-2 pieces bell pepper (red or green or both), sliced
2 pieces chayote or sayote, chopped
1 medium size red onion, sliced
2 cloves garlic, chopped
1 stalk celery, chopped
1 1/4 cup water or chicken / pork broth
1 1/2 Tbsp cornstarch dissolved in 3 Tbsp water
1 Tbsp fish sauce
1 Tbsp oyster sauce
1 tsp sesame oil (optional)
salt and pepper
vegetable oil


PROCEDURE:
1. Heat oil in a wok. Saute the onion, celery and garlic over medium heat. Cook for a couple of seconds.

2. Add the chicken liver. Sprinkle with a dash of salt and pepper. Stir and cook for 2-3 minutes.

3. Add the vegetables (snow peas, cabbage, carrot, young corn, bell pepper, sayote). Add the fish sauce and stir.

4. Add the water or broth. Season with oyster sauce. Set the heat on high. Cover. Cook until the vegetables are tender but not soft. Adjust the seasoning (add salt and pepper if needed).

5. Put the cornstarch dissolved in water. Stir until the sauce becomes thick. Turn off the heat and add the sesame oil. Mix well.

6. Serve. Share and enjoy.

QUICK TIPS:
1. You can use pork, chicken, or shrimps instead of chicken liver.
2. You may add mushrooms, broccoli, and cauliflower to the dish.
3. If you don't have fish sauce, just use salt. If you don't have oyster sauce, use soy sauce and add a tsp of sugar.
4. Add quail eggs for a more please-to-the-eye effect.
5. Use the left overs for your pancit bihon or canton.


Happy day always,

Rhea