Creamed Veggies

· 1/4 cup butter
· 3 cloves garlic, diced
· 1 onions, diced
· 300g chicken meat, sliced into small pieces
· 200g shrimps peeled
· 1/4 kilo cauliflower, broken to bite size
· 1/4 kilo broccoli, broken to bite size
· 3 cup jícama, diced
· 2 cup young corn, cut into two
· 1 cup snow peas, cut into two
· 2 carrot, diced
· 1 green bell pepper, diced
· 2 tablespoons of cornstarch, dissolved in 1/4 cup of water
· 1 cup water
· Salt & pepper to taste

· 1 cup evaporated milk
· 1 can of campbell cream of mushroom
· 1 can of nestle cream (optional)

In a big pan or wok, melt the butter then sauté garlic, onions then add in the chicken and shrimps. Mix well. Add 1 cup of water, milk cream of mushroom and pinch of salt and simmer for 5 minutes. Add all the vegetables cauliflower, brocolli, jícama and carrots cook for 5 minutes. Add the dissolve cornstarch, nestle cream and mix well. Add the rest fo the vegetables and cook for about 5-10 minutes or until the vegetables are done. Add salt and pepper to taste. Serve hot with rice.