1 lb. lg. shrimps
1 lg. chicken breast
1 med. sized carrot, cut in 1/4 inch circles
2 stalks celery
1/4 of a med. sized cauliflower
1/8 of a med. sized cabbage
2 tbsp. cornstarch
1/2 lb. canton noodles
1 tbsp. Accent
Salt and white pepper
1 clove garlic, crushed
1 onion, cut in quarters

Shell, clean and devein shrimps. Cut lengthwise and set aside. Cut chicken breast in small pieces.

Saute the garlic, celery, carrots, shrimps, chicken breasts and cook about 3/4 done. Add the cauliflower and the cabbage. Season with Accent, salt and white pepper. In 1/4 cup water, stir in the cornstarch and pour over the sauteed meat. Add the onions, cover and simmer 1-2 minutes. Place canton noodles on top of sauteed meat, cover and simmer 3 more minutes. Serve hot.