Choplet and Veggy Topings

CHOPLET AND VEGGY TOPPINGS

Good for 6-8 persons.

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

• Boil water.
• Add all ingredients, except garlic powder and conrstarch.
• Boil 1 minute.
• Thicken with cornstarch
• Sprinkle with garlic powder.
• Serve on top of unpolished rice.