Filipino Assorted Vegetables, Chinese style

Filipino Assorted Vegetables, Chinese style
A great Filipino food recipe to try !
INGREDIENTS

• 1/3 cup lean pork, sliced into strips
• 1/2 cup carrot strips (julienne or matchstick-sized)
• 1/2 cup ubod, juilienne strips (substitute with canned heart of palm, a.k.a. palm heart, palmito, chonta or swamp cabbage)
• 1/3 cup green peas
• 2 pieces of mushrooms (tenga ng daga or crimini, soaked to soften; then cut into strips; drain water)
• 1/3 cup cashew nuts (or use walnuts, pili nuts; it’s your choice)
• 1/4 cup green onions or spring onions, chopped
• 4 cloves of garlic, minced
• cooking oil (I use extra-virgin olive oil)

The seasoning: Mix until well-blended.

• 1/4 tsp. rock salt
• 1/4 tsp. sugar
• 1 tsp. cornstarch
• 2 tsps. soy sauce
• 1 tsp. oil
• 1/4 tsp. black pepper
• 1 tsp. cold water

The sauce:

• 1/4 tsp. fine salt (iodized salt is good)
• 1/4 tsp. sugar
• 2 tsps. cornstarch
• 2 tsps. soy sauce
• dash of pepper
• 1/4 tsp. sesame oil
• 1/3 cup water (cold water)
• 1/2 tsp. MSG (optional)

INSTRUCTIONS
1. Marinate the pork slices with the blended seasoning mix.

2. Blanch the carrots, green peas, and ubod for around two to three minutes, adding a little salt for flavor. Drain the contents in a strainer or colander.

3. In oil, saute the seasoned pork until 3/4’s done. Add the nuts and mushrooms.

4. Add the rest of the vegetables and the sauce mixture. Cook until the sauce thickens and attains a glossy sheen. Cook for one more minute. The Filipino food recipe of assorted vegetables is ready to serve hot...enjoy it !
Filipino Food -beef-guisado-recipe