Beauty by Keo

Ingredients:
2 boneless skinless chicken breasts
¼ tsp garlic salt
½ cup carrot
½ cup cabbage
½ cup baby corn
¼ cup yellow onion
1 cup broccoli
2 tbs stir-fry oil

Sauce:
1 cup chicken broth
1 tbs soy sauce
1 tsp sugar

Sauce thickener:
4 tsp cornstarch
water

Method:
1. Remove all of the fat from the chicken and cut each breast into ½ inch squares. Sprinkle them with the garlic salt and use your hand to mix it in thoroughly. Let it marinate at room temperature for 20 minutes.

2. Peel the carrot and cut diagonally into thin slices. Place in bowl filled with hot water and microwave for 2-3 minutes. Drain, set aside. Cut cabbage into ½ inch pieces, set aside.

3. Place baby corn in bowl filled with water and microwave for 2-3 minutes. Drain, set aside.

4. Rinse the broccoli crown under cold running water. Cut off the florets and break any large florets into smaller pieces. Place pieces in bowl filled with hot water and microwave for 3-4 minutes, or just until crisp-tender.

5. Make the sauce and sauce thickener.

6. Heat a wok on high. Add 1 tablespoon of stir-fry oil and let it get hot. When the oil is hot add the chicken and stir-fry for 3-5 minutes, or until it lightly browns.

7. Once chicken browns, remove it from the wok and place it on a plate and set it aside.

8. Add another tablespoon of stir-fry oil and let it get hot. Add the carrots, onions, and cabbage. Stir-fry for 3 minutes, or until they are crisp-tender.

9. Add in broccoli, sauce, and the chicken. Let the sauce come to a boil.

10. Just as the sauce starts to come to a boil, add the cornstarch mixture and stir until the sauce thickens.

11. Ready to serve! Makes 2 to 3 servings.

I cooked this today and hubby really loved it. It's really easy to make! If anyone is interested, here is the recipe.

INGREDIENTS:
10 raw shrimps (peeled)
2 large eggs
1½ tomato (the oval kind)
3 cloves garlic (minced)
¼ large onion (cut into long slices)
1 cup Kale leaves (cut into 1-inch pieces)
1½ cup cooked rice
2 tbs soy sauce
2 tsp oyster sauce
2 tsp fish sauce
2 tsp sugar
2 tbs cooking oil (I use vegetable oil)

METHOD:
1. Cook the eggs in a wok with cooking oil. Scramble them and cook until egg whites appear opaque. Take it out of the wok and set it aside for later.

2. In the same wok, add more cooking oil, then fry the minced garlic. Stir for 20 seconds before adding the peeled shrimps.

3. When all the shrimps have cooked (DO NOT cook until garlic turns black), add in sugar and the rest of the sauces. Then add tomatoes and onions. Stir them all together for 3 minutes.

4. Add the rice. Stir until everything is uniform. Then, add the previously cooked eggs. Stir again.

5. Lastly, add the Kale leaves. Stir until the leaves get flattened and moist with the rest of the ingredients.