Ingredients:
- 1 can Holiday Chinese Luncheon Meat (160g), sliced
- 3 tbsp all-purpose flour
- 250 mL water
- 1 medium carrot, sliced
- 1 small sayote, peeled and sliced
- 1 medium potato, peeled and sliced
- 1 medium Chinese cabbage, chopped
- 1 medium broccoli head, cut florets to bite size
- 1 pack young corn
- 1 cup snow peas or Baguio beans
- 1 cup mushroom, sliced
- 1 red bell pepper, sliced into thick strips
- ½ cup red onion, chopped
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- Salt and pepper to taste
Procedure:
- Heat oil in pan in moderately high heat.
- Cook luncheon meat for about 1 minute or until each side is crispy brown.
- Drain with a paper towel then cut into strips. Set aside.
- Sauté onion and garlic until golden brown.
- Add potato first and cook for 2 minutes or until fork-tender.
- Add the remaining vegetables in order – carrots, sayote, young corn, snow peas or Baguio beans, mushroom, and bell pepper. Stir fry for 2 minutes.
- Pour in water with flour and add soy sauce.
- Season it with salt and pepper to taste.
- Cover and cook for 2-3 minutes more or until vegetables are tender but not over-cooked or mushy.
- Add luncheon meat.
- Bring to a simmer for about a minute.
- Serve hot. Makes 6-7 servings.
Order Your Ingredients: