Vegetable stir fry with tomato sauce (Capcay)




100 g chicken fillet, cubed
50 g prawn, peeled
150 g Chinese cabbage, cut
100 g mushroom, cut
150 baby corn, cut
100 g green peas
5 meatball, cut into pieces
150 g Chinese mustard, cut
150 g cauliflower, cut into florets
1 carrot, thinly sliced
1 teaspoon fish sauce
3 garlic clove, chopped
1 tablespoon oyster sauce
2 tablespoons tomato sauce
½ teaspoon salt
½ teaspoon ground white pepper
½ tablespoon corn starch dilutes in a bit of water
2 tablespoon of oil
150 ml water

Cooking instructions:
1. Heat the oil in a frying pan and fry the garlic for 2 minutes, add the chicken fillet, meat ball, and prawns stir until the change colour.
2. Add the fish sauce, oyster sauce, salt, pepper, and stir. Add the water.
3. After the water is boiling add the carrot, Chinese mustard, Chinese cabbage, baby corn, mushroom, green peas and cauliflower, stir.
4. When the vegetable is half cooked, add the diluted corn starch. Stir and cook until the water thickens.
5. Serve immediately with rice.