2 pieces chicken breast, sliced thin
1 whole cauliflower, broken to bite sizes
1 can baby corn, drained/rinsed
1 can button mushroom, drained/rinsed
1/4 lb. snow peas, remove both end
1 piece red bell pepper
1 piece green bell pepper
1 piece sayote, sliced thin
1 piece carrot. cut thin
1/2 lb. napa cabbage, sliced bite size
1 cup black mushroom, soaked and sliced thin
3 pieces celery stick, sliced thin
1 piece onion, diced
6 pieces garlic cloves, crushed
2 tablespoon olive oil
2 tablespoon oyster sauce
salt and pepper to taste
Saute garlic and onion on 1 tablespoon olive oil. Add chicken breast. Let the chicken cook for few minutes and season with oyster sauce, ground pepper and salt. Add 1 cups of water. Allow to simmer for 10 minutes. Remove from heat and set aside.
Using a wok or a deep frying pan saute vegetables starting with cauliflower, carrots, black mushroom, celery, sayote, bell peppers, button mushroom, baby corn, snow peas and napa cabbage. Season with a dash of salt.
Now pour the sauteed chicken sauce on the vegetables, mix, remove from heat and serve.