It may be a little tedious to prepare and cut the veggies into those small cute bite sized pieces, but after tasting it, it's all worth the time and effort.
1 medium sized singkamas (skinned, cut into small strips)
2 small pieces of yellow camote (skinned and cut into small strips)
3 small pieces of carrots (skinned and cut into small strips)
1/4K of baguio beans (cut into strips)
1/2 of a small cabbage head (cut into strips)
a small bundle of kinchay (chopped)
1/4K of shrimp (shells removed)
2 pieces of tofu (diced)
2 cloves of garlic
1 small onion chopped
salt and pepper to taste
3 tablespoons cooking oil
For the sauce
3 tablespoons of cornstarch, dissolved in 1/2 cup of water
2 cloves of garlic (chopped)
What you need to do:
Pre heat the pan with the cooking oil, saute galic, onion and shrimp.
When the shrimp turns orange, add the tofu
Add the singkamas and camote, when it's half cooked, add the carrots and beans, while the carrots and beans are still crunchy, add the rest of the
vegetables, season with salt and pepper to taste and simmer for 2 minutes. It's cooked!
For the sauce:
Boil 1/2 cup of water, add the cornstarch, add the water with the cornstarch stir continously
Add 1/2 cup of soy sauce and wait for it to simmer while stirring
Put in sugar, pepper and garlic, stir and wait for it to thicken. Once it's thick, simmer for 2 to 3 minutes and then turn off the heat.
Put the veggies on a plate, top with the sauce, some crushed (chopped) fresh garlic and crushed peanuts.
You also have the option to roll it in spring roll wrappers and add a lettuce leaf.
Update: 07 July 2017: Sorry for the missing photos. My images used to be hosted on Photobucket and Now I can't download them to transfer them to another site so I can show them again here.