Chop Suey with a Nutty Twist

Chop Suey with a Nutty Twist

2 medium onions, chopped
3 cloves garlic, crushed and chopped
250 g Chicken breast, liver and gizzard, cubed about 1 inch
salt
pepper
2-3 cups water
3 carrots, sliced round or into sliver
200 g. Baguio Beans, cut into two
200 g Chinese Pechay, sliced 2-inch wide
200 g Cabbage, sliced into 6-8 parts
2 T peanut butter
4 and 1 T chopped baked peanut



Saute onion and garlic until tender. Add chicken, salt, and pepper.
Simmer for three minutes and add water. Cook over medium fire.
When chicken is done, add carrots and beans.
Cover for three minutes or until beans are done.
Add Pechay and Cabbage and cover for two minutes.
Add the peanut butter and 4 T peanuts.
Add salt and pepper to taste. Remove from fire.
Serve with 1 T peanut as garnish.