6 (or more) stalks Pak Choy cabbage
1/4 lb. pork
1 tablespoon cooking oil
3 cloves garlic, minced
1/4 small onion, sliced
1/4 lb. shrimps, peeled and deveined
2 tablespoons patis (fish sauce)
Wash cabbage, remove stalk ends and cut crosswise - about 1/2 inch
wide. Pre-cook pork in a little amount of water. Dice and set aside. Save the
cooking water or broth. Heat cooking oil, saute garlic till light brown. Add
the sliced onion and continue to cook till the onion becomes translucent.
Add the diced pork, and peeled shrimps, season with patis. Simmer for about
two minutes or till shrimps turn light pink. Pour in just enough hot broth
(water used for precooking pork) to cover pork and shrimps. Cover and boil
for another minute. Add cabbage and let cook till leaves turn bright green.
Do not overcook.
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