Chop Suey

• 2 pieces carrots, sliced
• 300 gm. celery
• 1/2 head cabbage
• 1/2 k. cauliflower
• 3 Tbsp. soy sauce
• 1 c. chicken stock
• 2 Tbsp. cornstarch
• 1 tsp. ajinomoto
• salt and pepper to taste
• 1 sweet green pepper
• 3 Tbsp. cooking oil
• 3 cloves garlic
• 1 large onion
• 300 gm. shrimp
• 1 medium size breast of chicken
• 1 c. cooked pork
• 1/2 c. chicken livers
• 4 pieces Chinese mushroom

1. Cut all vegetables into serving pieces, preferably diagonally and in uniform sizes.
2. Cut all meats and shrimp in bite size pieces and set aside.
3. Wash Chinese mushrooms and soak them in 1/2-cup warm water.
4. Saute garlic and onions in hot oil until all are golden brown.
5. Add sliced shrimp, chicken livers, previously cut up and the cooked pork.
6. Season with soy sauce and salt and pepper. Pour in chicken stock.
7. Allow to cook for about 5 minutes.
8. Then add carrots, cauliflower, cabbage and Chinese mushroom with the 1/2 cup water it was soaked in.
9. Allow to cook in an open pan.
10. Add the rest of the vegetables.
11. Cook until vegetables are cooked.

carrots, celery, cabbage, cauliflower, soy sauce, chicken stock, cornstarch, ajinomoto, salt, sweet green pepper, cooking oil, garlic, onion, shrimp, chicken, pork, chicken livers, chinese mushroom

Taken from www.cookbooks.com/Recipe-Details.aspx?id=354297 (may not work)