EASY CHICKEN BOLA-BOLA CHOPSUEY

Ingredients:

2	tbsp	cooking oil
1	pc (50 g)	onion, sliced
2	cloves	garlic, sliced thinly
1	pc (100 g)	carrot, sliced thinly diagonally
1	can (198 g)	button mushrooms pieces and stems, drained
1	pack (250 g)	MAGNOLIA CHICKEN TIMPLADOS BOLA-BOLA, thawed and sliced in half
1	pc (265 g)	broccoli, cut into florets (about 1 cup)
1	pc (235 g)	cauliflower, cut into florets (about 1 cup)
4	pc (30 g)	young corn, each piece cut into 4
4	tbsp	oyster sauce
1/4	tsp	pepper
2	tbsp	cornstarch, dissolved in 1 cup water
1	cup (60 g)	snow peas (chicharo), trimmed
1	pc (50 g)	red bell pepper, sliced into strips

Procedure:

In a wok, heat oil and sauté onion, garlic, carrot, mushrooms and chicken bola-bola for about 1 minute.
Add broccoli, cauliflower, and corn. Sauté for a few seconds then add oyster sauce, pepper, and cornstarch mixture. Stir until mixture boils. Cover and simmer for about 10 minutes or until veggies are almost tender, stirring occasionally.
Add chicharo and bell pepper. Cook until veggies brighten in color.

Makes 5 servings.
(Yield: 2-1/2 cups of chopsuey / 1/2 cup per serving)

Tip/s:

Add preferred vegetables.

Note/s:

Never over cooked vegetables.

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