Procedure

1. Saute garlic and onion.
2. Add the chicken liver and saute for 3 minutes
3. Put-in boneless chicken and cook for 2 minutes.
4. Pour the broth bring to boil, cover and simmer for 5 minutes.
5. Add shrimp and season with salt and pepper.
6. Add oyster sauce simmer for 2 minutes.
7. Put in cauliflower and cabbage then mix well.
8. Add carrots, snow peas, and bell pepper. cover and simmer for 5 minutes or until vegetables are cooked.
9. dilute cornstarch in 1 cup water then pour mixture in the pot and mix well to achieve the little thick consistency.
10. Serve hot.

1. Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes
2. Prepare the sauce: Stir together the sauce ingredients in a small bowl.
3. Blanch the broccoli: In a small pot of boiling salted water cook the broccoli until tender-crisp, about 2 minutes. Drain thoroughly.
4. Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer.
5. Let the beef fry undisturbed for 1 minute.
6. Flip the beef slices over, add the garlic to the pan and saute for an additional 1 minute until no longer pink, pour in the sauce, add the blanched broccoli and bring to a boil.
7. Finally pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.