Chopsuey ala Abia

Here is my own version of Chopsuey...Just to preserve the color and texture, I first blanched the veggies :)

To blanch:

• Bring a pot of water to a boil.
• Add enough salt and 2 tablespoon of vegetable oil.
• Prepare a large bowl of ice water.
• Then rinse and chop the vegetables and set aside.
• Put the veggies in the boiling water for a minute or two. (Blanch each one separately and blanch lighter colored ones first.)
• Always test for doneness. 
• When the vegetables are done, remove them quickly from the boiling water and transfer them to the ice water.
• Let it cool and drain the water out of them.

Ingredients:

• 2 to 3 tablespoons cooking oil
• 1 medium onion, peeled and thinly sliced
• 1 tablespoon minced garlic
• 200 grams Pork kasim, cubed
• 200 grams chicken liver, cubed (optional)
• 1 dozen Quail eggs, boiled and shelled
• 2 cups of water
• 1 medium Carrot, sliced diagonally
• 1 medium Chayote, sliced diagonally
• 12 pieces Young corn, sliced diagonally
• 1 Cauliflower, cut the florets only
• 1 Brocolli, cut the florets only
• 1 medium Pechay Baguio, sliced
• 2 stalks of Celery, sliced diagonally
• 100 grams Snow peas
• 100 grams Green or Red Bell pepper, cubed

Sauce:

• 1 teaspoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame seed oil (optional)
• 1 teaspoon cornstarch, dissolved on 2 tablespoons water
• Salt and pepper to taste

Cooking Procedure:

1. Saute the garlic and onion.
2. Add the pork and saute for 1 minute or until the redness of pork is gone.
3. Add the chicken liver and quail eggs. Let it cook for a minute or two.
4. Pour in the water and bring to a boil. Cover and simmer for 2 minutes.
5. Add the oyster and soy sauce, then simmer for 2 minutes.
6. To thicken the sauce, pour the cornstarch mixture in the wok. Add the salt and pepper then mix well.
7. Put-in all the veggies then remove from heat.
8. You can now add the sesame oil and serve immediately.

Share and Enjoy!