Chopsuey

Instructions

1. Blanch the cauliflower, carrots and green beans for 3 minutes in boiling salted water, then drain.
2. Heat the oil over high heat in a wok, sear the pork for 3 minutes, then set aside.
3. Sauté the garlic and onion, then add the shrimp and cook until they turn pink.
4. Return the pork to the wok, add the blanched vegetables, the bell pepper and the cabbage, and stir-fry for 3 minutes over high heat.
5. Season with oyster sauce, soy sauce and pepper.
6. Dissolve the cornstarch in the water, pour it over the vegetables and stir until the sauce is glossy, then serve with rice.