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.
Ingredients
English
Metric
Ingredient
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