For the Vegetable (Filling)
- 100 grams boiled pork, cut into thin strips
- 100 grams medium sized shrimps, shelled and cut lengthwise
- 2-3 cups bean sprouts
- 1/2 head of a small cabbage, cut into thin strips
- 2-3 stalks celery, sliced diagonally into thin strips
- 1 small bunch green beans, trimmed, sliced diagonally into thin strips
- 1 medium sized carrots, skinned, cut into thin strips
- 1-2 medium size yellow sweet potatoes
- 1 small sized singkamas, peeled, cut into thin strips
- 1 small sized sayote, skinned, cut into thin strips
- 1-2 cups ubod, cut into thin strips.
- 1 medium sized bell pepper, deseeded, cut into thin strips
- 1/2 head garlic, crushed, chopped
- 1 small size onion, chopped
- 1/3 cup fish sauce
- salt and pepper
- cooking oil
- 1/2- 1/4 cup crunchy peanut butter
- 1 cup oyster sauce
- 1-2 cup water
- 1-2 tbsp. sugar
For the Toppings
- 1/2 cup toasted and unsalted peanut, finely crushed
- 1/2 cup fried chopped garlic
INSTRUCTIONS:
- For the Vegetable (Filling), in a large wok or pan sauté garlic and onions. Add the pork and shrimps, stir cook for 1 to 2 minutes. Add in the fish sauce and continue to stir cook for 1 to 2 minutes. Then start to add in the vegetables, start with the ubod and sweet potato, stir cook for 2 to 3 minutes. At this time you may need to add some water about 1/2 to 1 cup, then add in the carrots, green beans, singkamas, sayote and celery, continue to stir cook for 2 to 3 minutes. Add in the cabbage and bell pepper, continue to stir cook for 1 to 2 minutes, then add in the bean sprouts and stir cook for another minute or so. Season with salt (saltines of the peanut sauce may be enough), and pepper to taste.
- For the Peanut Sauce, in a small sauce pan, heat about 1 to 1 1/2 cups of water bring to a simmer then stir in the sugar, oyster sauce and peanut butter, correct the consistency adjusting the amount of water or peanut butter.
- To Serve, served in a platter with the sauce on the top with crushed toasted peanuts and fried garlic.
Source:Overseas Pinoy Cooking
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