Name: Tortang Gulay with Soy Ginger Sauce
Yield: 6
Cuisine: Filipino
Ingredients: 2 tbsp (30 mL) Cooking oil; 1 pc (30 g) Onion, chopped; 4 cloves (5 g) Garlic, minced; 1 pc (275 g) Puso ng saging (banana blossom), minced; 3 tbsp (45 g) Mama Sita's Oyster Sauce; 3/4 cup (70 g) Singkamas (jicama), chopped; 1 tbsp (3 g) Wansoy (coriander leaves), chopped; 1 tbsp (3 g) Kutsay (chives), chopped; 2 pcs (120 g) Eggs, beaten; 1 small pack (30 g) Bihon, fried; 1 tbsp Spring onions (for garnish), chopped; 1 pc (45 g) Red bell pepper, chopped; For the soy ginger sauce:; 1 tbsp (15 mL) Cooking oil, vegetable; 3 cloves (5 g) Garlic, chopped; 1 tbsp (13 g) Ginger, grated; 1 1/4 cup (310 g) Water; 1/4 cup (60 g) Mama Sita's Oyster Sauce; 1 tbsp (10 g) Sugar; 2 tsp (5 g) Cornstarch

Instructions

Saute the garlic and onions and add the banana blossoms.
Add Mama Sita’s Oyster Sauce, singkamas, wansoy, and kutsay. Saute for 1 minute.
Remove from heat and set aside to cool before adding the eggs.
Fry until cooked.
Combine all sauce ingredients in a small pot. Bring to a boil and simmer until the sauce has thickened. Pour sauce over banana blossom patties.
Top with chopped red bell peppers, fried bihon, and spring onions.