2 tbsp. oil
4 cloves garlic, pounded
1/4 cup onions, sliced
1/2 cup sliced pork meat
1/2 cup sliced chicken meat
1/2 cup shrimps, peeled and sliced lenghtwise
1/4 cup squid, cleaned and cut into squares
1/4 cup pork liver, sliced thinly
1/4 cup oyster sauce
salt, pepper, vetsin to taste
1/4 cup carrots, sliced thinly
1/4 cup peas, cut into half
1/2 cup Chinese pechay, cut into 1 inch strips
1/4 cup leeks, cut into 1 inch strips
1 cup soup stock
1 tbsp. cornstarch dissolved in little water
400 grams pancit canton

Saute garlic and onions in oil. Add pork, chicken, shrimps, squid and liver. Stir fry until cooked. Add oyster sauce and seasonings. Add vegetables and continue to simmer until crisp tender. Reserve half of mixture. Add soup stock, canton and cornstarch and continue stirring until thick. Place in serving dish. Top with reserved meat mixture. Serve hot.