1/2 lb. shrimp
1 chicken breast
1/2 lb. lean pork, sliced
1 tbsp. cornstarch
1 egg white
5 pcs. chicken liver (opt.)
2 cloves garlic, minced & chopped
1 onion, chopped
2 tbsp. salt
2 tbsp. soy sauce
1 1/2 c. broth
1 head cauliflower
4 cabbage leaves, shredded
1/4 c. pea pod
2 tbsp. cornstarch disperse in 1/4 c. water
1 pkg. pancit canton (dried Chinese noodles)

Peel shrimp, devein. Coat with cornstarch and egg white. Set aside. Slice chicken breast, coat with cornstarch. Saute garlic, onion, pork, chicken liver, shrimp and chicken meat. Season with salt and soy sauce. Pour broth and bring to boil. Add all the vegetables. Thicken with dispensed cornstarch. Stir canton and cook 10 minutes. Serve hot.