Today I would like to share one using a medley of vegetables that were available at the time of cooking. Of course do not limit the vegetable combination as mentioned on the recipe. used any vegetables that are available just remember the leafy vegetables will coo faster. For this recipe I used ground pork for the meat ingredient, again you may use beef or chicken instead or should you are not into ground meat just dice or slice the meat. Here is the recipe of my Sautéed Ilocano Vegetables with Ground Pork.
Ingredients:
1/4 kilo shredded and parboiled labong, bamboo shoots
1 small bundle sitaw, string beans, trimmed, cut into 2” lengths
1 small bundle sigarilyas, winged beans, trimmed, cut diagonally
1 small bundle saluyot, jute, trimmed, coarsely chopped
1 bundle bunga ng malungay, moringa fruit, peeled, cut into 2” lengths
1/4 kilo ground pork
3-4 clove garlic, chopped
1 medium size onion, chopped
2 medium size tomatoes chopped
1/4 cup fish sauce
salt
cooking oil
Cooking procedure:
Place the bamboo shoots a big sauce pan, add enough water to same level with the bamboo shoot bring to a boil and simmer for about 3 to 5 minutes, discard first boiled water. Now add in about the same quantity of water and bring to a boil, simmer for 20 to 30 minutes. Remove from heat and separate the bamboo shoot from the liquid, keep aside. In a separate sauce pan sauté the pork with garlic, onion and tomato for about 2 to 3 minutes. Add in the fish sauce and continue to stir cook for about 1 minute. Add in the liquid from boiling the bamboo shoots, bring to a boil and simmer for 10 to 15 minutes or until the pork are cooked. Correct saltiness if required. Add in the string beans, winged beans and moringa fruit, simmer for 1 to 2 minutes now add in the jute and continue to simmer for about 2 to 3 minutes or until the vegetables are just cooked. Served hot with a lot of rice.
