Chao Pat Chin

2 tbsp. oil
1 tsp. sesame oil
4 cloves garlic, pounded
1/2 cup onions, sliced
1/2 cup chicken meat, sliced thinly
1/2 cup chicken liver and giblets, cut thinly
1/2 cup shrimps, peeled
1/2 cup squid, cut into 1 inch squares
1/4 cup oyster sauce
1/2 cup carrots, thinly sliced
1/2 cup sayote, cut into thin squares
1/2 cup sweet peas
1/2 cup chinese pechay stalks, cut into strips
1/2 cup chinese pechay leaves, cut into strips
1/2 cup canned mushrooms button, sliced
1/2 cup chestnuts, sliced thinly
1/2 cup canned baby corn, cut into strips
salt, pepper, vetsin to taste
2 tbsp. cornstarch dissolved in little water

Saute garlic and onions in oil. Add meats and simmer for 5 minutes. Add oyster sauce and rest of vegetables starting with those that take longer to cook. Adjust seasonings and continue to simmer until vegetables are crisp tender. Add dissolved cornstarch and stir until thick. Serve hot.