AMIEs CHOP SUEY

Cut all vegetables into serving pieces, preferably diagonally and in uniform sizes. Cut all meats and shrimps in bite size pieces and set aside. Wash chinese mushrooms and soak them in 1/2 cup water.

Saute garlic and onions in hot oil til all are golden brown. Add sliced shrimps, chicken livers and gizzards, previously cut up and the cooked pork. Season with soy sauce, salt and pepper. Pour in chicken stock. Allow to cook for about 5 minutes.

Add carrots, cauliflower, cabbage, chinese mushrooms with the 1/2 cup water it was soaked in. Allow to cook in an open pan.

Add the rest of the vegetables. Cook til vegetables are almost done. DO NOT OVERCOOKED!

Disperse cornstarch in 1/2 cup water and add to mixture. Finish with ajinomoto (if desired). Serve hot!