Prep time: 45 minutes
Serves: 6 with steamed rice
4 tbsp cooking oil
1 large onion (6 oz), peeled and chopped
5 cloves garlic, minced
6 oz thinly sliced jicama (singkamas)
6 oz same cut, kamote
6 oz same cut green beans
6 oz same cut carrots
Pre heat cooking oil
And cook onions for 2 minutes
Add garlic and cook for 30 seconds.
Add jicama, kamote, green beans and carrots.
Use medium heat and cook for 2 minutes.
Add cabbage, celery and snow peas.
Keep stirring –
Season with ground pepper and salt.
Use medium heat. Cover
After 3 minutes – add pre cooked diiced firm tofu.
Add shrimp broth.
Cover and cook for 2 minutes.
Add bean sprouts – do not over mix
And annato water and bring to a boil.
Turn off heat.
Make the sauce
4 cups water
1/2 cup soy sauce
1/2 brown sugar
3 cloves garlic, minced
Bring water to a boil
Add brown sugar and soy sauce
Add garlic and s
eason with ground pepper.
Boil for 5 minutes
Add slurry (cornstarch and water)
Keep stirring over medium heat until sauce becomes thick.
This is your sauce
cookware purchase: https://www.heritagesteel.us/pages/ch…