First, prepare all ingredients. Slice pork and liver into thin, even strips. Clean and peel the shrimp. Cut potatoes and carrots into long, thin strips. Cut broccoli and cauliflower into small, bite-sized pieces. Trim snow peas and cut Baguio beans diagonally. Dice bell pepper, crush garlic, and chop onions. Mix cornstarch with 1 cup of cold water until smooth.

Heat oil in a large pan over medium-high heat. Cook garlic until light golden, about 30 seconds. Add onions and bell peppers, cook until onions are clear, about 1-2 minutes.

Add pork to the pan and add 1 tablespoon soy sauce. Cook for 5 minutes until meat starts to brown. Pour in water and remaining soy sauce, bring to a boil. Lower heat and let it simmer for 15-20 minutes until pork is tender.

Turn heat back to medium-high. Add carrots and potatoes, cook for 3 minutes. Add broccoli, cauliflower, and Baguio beans, cook for 2 more minutes to keep them crispy.

Add liver and shrimp. Cook for 2 minutes until shrimp turns pink. Add snow peas and young corn. Slowly pour in your cornstarch mixture while stirring to make a smooth sauce. Add the boiled quail eggs. Add salt and pepper to taste.

Let everything cook for 3 final minutes until sauce thickens and becomes glossy. All vegetables should still be slightly crisp. Serve hot with rice. If you like, serve with fish sauce or extra soy sauce on the side.

Remember not to overcook the vegetables – they should still be colorful and a little crunchy. The dish is ready when the sauce coats the back of your spoon, vegetables are bright, and meat is tender.