Stir-Fried Vegetables

Stir Fry Vegetables with pork:

2 tbsp oil

3 cloves of garlic

1 medium size onion

250 g lean meat of pork (cut thinly)

1 vegetable cube or pork cube (dissolved in ½ cup of water)

½ cup of water

2 medium size sweet potatoes (diced)

200 g fine beans (Baguio beans) (sliced)

1 medium size carrot (chopped)

1 small size cabbage (shredded)

1 pack tofu (diced in small pieces)

2 tbsp of fish sauce

½ tsp Salt

½ tsp pepper

Sauce:

2 tbsp soy sauce

2 tbsp cornstarch (diluted in ¼ cup of water)

2 cup water

8 tbsp brown sugar

Toppings:

3 gloves (minced)

Peanut (crushed)

Cooking Procedures

For stir-fry vegetables:

1. Heat the pan/wok and pour-in the oil.
2. Sauté garlic and onion.
3. Add the pork and cook until light brown.
4. Pour in the vegetable stock and sweet potatoes. Stir and simmer for 5 minutes.
5. Add carrots, beans, cabbage and fish sauce, cover the wok. Again, stir and simmer for 5-10 minutes or until vegetables are cooked enough for you.
6. Lastly, add the tofu and season with salt and pepper. Simmer again for 5 minutes. Set aside while you make the sauce.

Sauce:

1. In a saucepan, bring water to a boil.
2. Dissolve the brown sugar.
3. Pour the soy sauce then mix well.
4. Turn down the heat to low and pour the diluted cornstarch in the saucepan.
5. Mix constantly until sauce becomes thick.

Pour the sauce on top of  cooked vegetables and top with crushed peanut and minced garlic. Serve hot.