Stir Fry Beef Chopsuey

Ingredients

• water
• 1 large carrot, peeled and sliced on a bias into 1/4-inch thick
• 1/2 broccoli, cut into florets
• 1/2 cauliflower, cut into florets
• 1/2 cabbage, cut into 1-inch thick strips
• 1/2 red bell pepper, seeded and cut into strips
• 1/2 bell pepper, seeded and cut into strips
• 1 tablespoon canola oil
• 1 onion, peeled and sliced
• 2 cloves garlic, peeled and minced
• 1 cup chicken thigh fillets, cut into thin strips
• 2 tablespoons oyster sauce
• 1/2 cup chicken liver, cut thin strips
• 5 pieces baby corn, halved crosswise
• 6 hardboiled quail eggs, peeled
• 1 tablespoon corn starch
• 1/4 cup water
• salt and pepper to taste

Instructions

• Fill a bowl halfway with ice and enough water to cover ice. Add 1/2 teaspoon salt for each quart of water. Set aside.
• In a saucepan over medium heat, bring 3 cups of salted water to a boil. Add carrots and cook for about 1 minute or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath. 
• Add broccoli and cauliflower to the boiling water and cook for about 2 to 3 minutes or until half-done. With a slotted spoon, remove from pan and plunge into the ice bath.
• Add cabbage to the boiling water and cook for about 30 seconds or until half-done. With a slotted spoon, remove from pan and plunge into the ice bath.
• Add peppers to the boiling water and cook for about 30 seconds or until half-done. With a slotted spoon, remove from pan and plunge into the ice bath.
•  Reserve the poaching liquid (the one used to blanch vegetables). Drain vegetables from the ice bath when they are cold.
• In a wok or wide skillet over medium heat, heat oil. Add onions and garlic and cook until softened.
• Add chicken and cook, stirring regularly, until color changes.
• In a bowl, combine 2 cups of the reserved poaching liquid and oyster sauce. Add to skillet and bring to a boil. Continue to cook, skimming scum that may float on top, for about 4 to 5 minutes or until chicken is cooked through. 
• Add the liver and cook for about 1 to 2 minutes or until cooked through.
• Add parboiled vegetables, baby corn, and quail eggs, stirring gently to combine, and cook for about 3 to 5 minutes.
• In a bowl, combine 1/4 cup of cold water and corn starch and stir until corn starch is dissolved. Add mixture to the pan, stirring gently. Cook for about 1 to 2 minutes or until sauce is thickened.
•  Season with salt and pepper to taste. Serve hot.