Mix Veggies in White Sauce  
shared by Joy Ibanez Roa

INGREDIENTS:

• 1lb shrimp (shell and tail on)
• 16 oz mix veggie bag ( small bag)
• 1 clove garlic chopped finely
• 1 medium onion chopped
• 20 pcs quail eggs
• 1 small can water chestnuts
• 1 small can young corn
• 1  (450 ml) table cream (big can nestle cream if available)
• 3- tbsp butter
• dash of ground pepper
• salt or patis ( fish sauce ) to taste
• 1 cup water​

* for the quail eggs: boil in the same procedure cooking hard boiled eggs, when done let it cool and peel the shells. Set aside.
​

PROCEDURE: 

• On a medium pan heat butter until it melts. 
  
• Saute garlic until golden brown, add onions (until clear or translucent).
  
• Add the shrimp, 2 tsp salt and a pinch of pepper keep sauteing until the shrimp is cooked. 
  
• Remove shrimp from pan leaving a little bit of onions and garlic. Set it aside.
  
• Pour the veggie mix on the pan. Add 1/2 cup of the water and let it simmer for 3-5 minutes (do this because some of the ready mixed veggies are bought frozen).
  
• When it starts boiling, add water chestnuts (drained), young corn (drained), and the table cream then stir.
  
• Depending on how tender u want the vegetables add the remaining 1/2 cup of water and let it boil.
  
• You can add the shrimp and quail eggs and wait for the sauce to boil and thicken a little bit or you could just top it at the end!
  
• Serve and enjoy!

** note: the saltiness and sweetness will vary on how thick you want the sauce

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