Wednesday, May 2, 2012



*1/4 kilo of pork, sliced into small pieces
*1/4 kilo of shirmps, shelled, deveined and halved
*1/4 kilo of chicken liver and gizzard (sliced into small pieces)
*1/4 kilo of cauliflower, sliced
*1/4 kilo of baguio beans
*1/4 kilo of snow peas (sitsaro)
*1/4 kilo of cabbage, sliced
*2 stalk of leeks, cut into 2”
*3 stalk of celery, cut into 2”
*5 cloves of garlic, diced
*2 onions, diced
*1 carrot, slice thinly
*1 red bell pepper, sliced in strips
*1 green bell pepper, sliced in strips
*2 tbsp of cornstarch, dissolved in ¼ cup of water
 *1/4 cups of chiken stock (broth)
*3 tbsp of sesame oil
*3tbsp of oyster sauce
*3tbsp of soy sauce

*2 tbsp of corn oil or garlic oil
*1/2 teaspoon of grind pepper
*salt to taste


* In a big pan or wok, saute garlic, onions, and the pork.
*Then, chicken liver and gizzard.
*Add ¼ cup of stock, pinced of salt and simmer for 15 minutes.
*Mix the shirmps, then all the vegetables and ingridients.
*Pour the stock with dissolved cornstarch.
*Salt and pepper to taste.
*Serve hot with rice.

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