Ingredients:
1 chayote
1/4 red pepper
1 small carrot
5 florets of brocolli
3 cloves of fresh garlic
1 tbsp olive oil
1/2 tsp corn starch
1/2 tsp chicken powder
pinch of ground pepper
2 tbsp water
Procedure:
Peel garlic, thinly slice, and set aside. Cut carrot, red pepper, and chayote diagonally leaving seeds out of the chayote and pepper. Broccoli florets should be cut half long ways evenly. In a bowl, mix water, cornstarch, and chicken powder. Pour oil in to frying pan on a medium heat and drop slices of garlic until done but not brown. Add in all veggies and stir with ground pepper. Continue stirring and pour cornstarch mixture to the veggies and cook for at least 5 to 10 minutes. Water should thicken but not dry. Adjust seasoning according to what you prefer.
Note: Chayote is available at some local veggie market (walmart). Try varieties of veggies as you prefer and add slices of chicken breast or shrimp to add flavor. Hint: Do not over cook your veggies. This recipe is 2 servings.
