Mixed Veggies N’ Seafood

It’s nearing lunch time and I can’t help but think about the sweet taste of fresh vegetables mixed with the distinct, salty taste of seafood. I don’t know why. Perhaps it has something to do with my going on frequent trips to the coastal areas of the West Coast where brilliant blue waters crash against startling white limestone rocks. Or maybe I’m just hungry. Whatever the reason, it’s Mixed Veggies N’ Seafood for todays’ feature. So here goes…


Chinese Cabbage (Chinese pechay), sliced roundly from top
Carrots, sliced into circles to desired thickness (Wagiri in Japanese cooking)
Green Beans (Baguio beans), sliced diagonally about an inch long
Potatos, diced into 1cm cubes
A can of Button Mushrooms
Young Corn
Bell Pepper (preferably green), cut into strips
White Onion, cut into rings
Garlic, minced
Spring Onion, Wagiri but thinly cut
Fresh Squid, cut into rings
Fresh Shrimp, peeled and cut in halves
Shredded Crab Meat
Chicken Breast, sliced into strips
Salt, MSG, ground Black Pepper
Oyster Sauce
Cooking Oil

Stir fry chicken in oil until light brown, followed by squid rings and shrimp. Add garlic, sautee until golden brown, followed by onion rings, crab meat, bell pepper, mushrooms and corn in this order. Continue to sautee for a couple of minutes and then add butter followed by the potatos. Season with kikkoman, oyster sauce, salt, MSG, and black pepper. Pour in water (just enough to allow simmering) and simmer for a couple of minutes or until potatos are cooked. Add carrots and green beans. Chinese cabbage comes in last (to avoid getting it soggy). Garnish with spring onions, serve.