Choplet-and-Veggy Toppings (Recipe)

Ingredients

1 cup choplets, diced

1/2 cup carrots, diced

1/2 cup frozen peas

1/2 cup singkamas. diced

1/2 cup chayote, diced

1/2 cup whole kernel corn

1/2 cup cream of corn

1/2 cup red and green peppers, diced

2 tablespoons cornstarch

4 cups water

Garlic powder

Steps

1. Boil water

2. Add oil ingredients, except garlic powder and cornstarch.

3. Boil for 1 minute.

4. Thicken with cornstarch.

5. Sprinkle with garlic powder.

6. Serve on top of unpolished rice.