Name: Lumpiang Hubad using Oyster Sauce
Cuisine: Filipino
Ingredients: 2 tbsp (30 mL) Cooking oil; 6 cloves (30 g) Garlic, crushed; 1 pc (50 g) Red onion, sliced; 1/2 cup (70 g) Pork meat, cut into strips; 1/2 pc (150 g) Jicama (Singkamas), cut into 1/4-in x 1-in strips; 3/4 cup (180 mL) Pork stock; 1 pc (180 g) Sweet potato (Kamote), cut into 1/4-in x 1-in strips; 1 slice (135 g) Squash (Kalabasa), cut into 1/4-in x 1-in strips; 4 tbsp (60 g) Mama Sita's Oyster Sauce; 1 small pc (200 g) Cabbage, hard part removed and sliced 1/4-in thick; 7 pcs (60 g) Green beans, sliced diagonally; 1 bundle (15 g) Chinese celery (Kintsay), coarsely chopped; 1 cup (100 g) Mung bean sprouts (Togue), washed and trimmed; 1/8 tsp Ground black pepper; For making spring rolls:; 23 pc (25 g) Spring roll wrappers; 2 cups (500 mL) Cooking oil

Instructions

Heat oil. Sauté garlic until light brown.
Add red onion. Sauté until translucent for 3 minutes over low heat.
Add pork meat and stir-fry for 1 minute.
Add jicama and sauté for 1 minute, and then add pork stock. Cover and simmer for 4 minutes.
Add sweet potatoes and Mama Sita’s Oyster Sauce. Mix well. Cover and simmer for 3 minutes.
Add cabbage, green beans, kintsay and togue. Season with ground black pepper. Mix well.
Cover and simmer over low fire for 8 minutes.
Remove from heat and serve hot.