Chopsuey (Filipino Style)

Method

1. Heat 1 tablespoon of oil in a wok or large pan over medium-high heat.
2. Stir-fry the pork or chicken until just cooked through, then set aside.
3. If using shrimp, add another tablespoon of oil and cook the shrimp until just pink; remove and set aside.
4. In the same pan, add the remaining oil; sauté the onion and garlic until fragrant.
5. Add the carrot, cauliflower and broccoli (if using).
6. Stir-fry for 2–3 minutes; return the pork, chicken and shrimp to the pan.
7. Add the bell peppers, snow peas or beans and cabbage; pour in the oyster sauce, soy sauce and water or broth.
8. Bring to a simmer and cook a few minutes until the vegetables are crisp-tender.
9. Stir in the cornstarch slurry and cook, tossing, until the sauce just thickens and coats the vegetables.
10. Taste and adjust seasoning with salt and pepper; serve immediately with steamed rice.