STAR CHOPSUEY

Ingredients:

2	tbsp	STAR MARGARINE
1	pc	small onion, peeled and sliced
1-2	cloves	garlic, peeled and minced
1	cup	chicken thigh fillets, cut into 1-inch cubes
1/2	cup	shrimp
2	cups	chicken stock
1	tbsp	oyster sauce
1/2	kg	broccoli, cut into florets, blanched
1/2	kg	cauliflower, cut into florets, blanched
1/2	kg	small red bell pepper, seeded and cut into strips
1/2	pc	small bell pepper, seeded and cut into strips
1/4	pc	small cabbage, cut into 1-inch thick strips, blanched
1	pc	large carrot, peeled and sliced on a bias into 1/4-inch thick, blanched
1-1.5	tsp	cornstarch
		salt and pepper to taste

Procedure:

In a wok or wide skillet, heat Star Margarine over medium heat. Add onions and garlic and cook until softened. Add the shrimps and cook, stirring regularly, until color changes.
In a bowl, combine 2 cups of chicken stock and oyster sauce. Add to skillet and bring to a boil. Cook for about 5 to 7 minutes.
Add blanched vegetables, stirring gently to combine, and cook for about 3 to 5 minutes.
In a bowl, combine water and corn starch and stir until corn starch is dissolved.
Add the corn starch mixture to the pan, stirring gently. Cook for about 1 to 2 minutes until the vegetables are tender and crisp, and the sauce has thickened. Season with salt and pepper to taste. Serve hot.

Makes 4 servings.

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