1/2 lb pork butt, sliced thin
(you could use chicken breast instead)
1/2 shrimp, peeled and divined
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 cup shitake mushroom, soaked and sliced into 2"
1 piece onion, diced
6 pieces garlic cloves, crushed
2 tablespoon olive oil
salt and pepper to taste
1 tablespoon corn starch, diluted in 2 teaspoon water
Using a deep wok saute garlic and onion on 1 tablespoon olive oil.
Add the pork slices till it turn golden brown.
Add 1/2 cup of water and simmer for 10 minutes allowing the pork to cook.
Add shrimp, stir and simmer for 2 minutes.
Start adding the vegetables starting with cauliflower, carrots, sayote, bell peppers, baby corn and snow peas.
Add 1 cup of water. Simmer for 5 minutes.
Season with a dash of salt and ground pepper.
Pour the diluted cornstarch over the mixture. Stir and simmer for 2 minutes.
Remove from heat and serve.