Assorted Vegetables, Chinese style

This is a memorable recipe that my sister, Lorna picked up at one of these local TV cooking shows. I tried it out and I love its simplicity. I think this dish may even be called “Chop Suey”. Of course, I have now eliminated the monosodium glutamate (MSG) or ajinomoto.

Remember, it’s the sesame oil that gives this dish a piquant flavor. Let’s make sure our children eat their veggies!

1/3 cup lean pork, sliced into strips
1/2 cup carrot strips (julienne or matchstick-sized)
1/2 cup ubod, juilienne strips (substitute with canned heart of palm, a.k.a. palm heart, palmito, chonta or swamp cabbage)
1/3 cup green peas
2 pieces of mushrooms (tenga ng daga or crimini, soaked to soften; then cut into strips; drain water)
1/3 cup cashew nuts (or use walnuts, pili nuts; it’s your choice)
1/4 cup green onions or spring onions, chopped
4 cloves of garlic, minced
cooking oil (I use extra-virgin olive oil)

The seasoning: Mix until well-blended.

1/4 tsp. rock salt
1/4 tsp. sugar
1 tsp. cornstarch
2 tsps. soy sauce
1 tsp. oil
1/4 tsp. black pepper
1 tsp. cold water

The sauce:

1/4 tsp. fine salt (iodized salt is good)
1/4 tsp. sugar
2 tsps. cornstarch
2 tsps. soy sauce
dash of pepper
1/4 tsp. sesame oil
1/3 cup water (cold water)
1/2 tsp. MSG (optional)

1. Marinate the pork slices with the blended seasoning mix.

2. Blanch the carrots, green peas, and ubod for around two to three minutes, adding a little salt for flavor. Drain the contents in a strainer or colander.

3. In oil, saute the seasoned pork until 3/4’s done. Add the nuts and mushrooms.

4. Add the rest of the vegetables and the sauce mixture. Cook until the sauce thickens and attains a glossy sheen. Cook for one more minute. Serve hot.