Colorful vegetables and chicken liver stir-fry

By GERLIE M. UY

Ingredients:

1 T butter
1 T olive oil
12 pcs. baby potatoes, unpeeled and cut into quarter size
3 pcs. medium carrots, sliced
1 T dried basil leaves or italian seasoning
1 t pepper
a pinch of salt
1 head of cauliflower, floweretes separated
1 head of broccoli, flowerets separated and stem peeled and sliced 
3 cloves garlic, crushed and chopped
1 onion, sliced
250 g chicken liver and heart, sliced
2 cups warm water
1 chicken broth cube 
2-4 T soy sauce
1 T corn starch

In a pot, bring water with cauliflower and broccoli to boil. Remove from fire at first boil, and drain veges. Set aside. 


In a wok, heat oil and butter. Add the unpeeled baby potatoes, cover and stir from time to time. Add salt, pepper and basil. Continue stirring from time to time until potatoes are tender. Remove and set aside potatoes. In the leftover oil, place the carrots and add herbs; stir-fry until done. Set aside.


Dissolve 1 chicken broth cube in two cups warm water and mix in soy sauce and cornstarch.


In the same wok, saute garlic and onion. Put the sliced chicken liver and heart and stir fry for a minute. Put half of the mixture and continue stir-frying until the liver is done. Add the remaining mixture and the pre-fried vegetables until the mixture is cooked. 

Remove from fire. Serve on top of rice with a pinch of turmeric powder (For every 1 cup rice, add 1/8 t turmeric powder before boiling).