Assorted Vegetables, Sichuan style

Ingredients for Assorted Vegetables, Sichuan style

1/3 cup green peas
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)
2 pieces of mushrooms (tenga ng daga or crimini, soaked to soften; then cut into strips; drain water)
4 cloves of garlic, minced
1/4 cup green onions or spring onions, chopped
1/3 cup cashew nuts (or use walnuts, pili nuts; it’s your choice)
cooking oil (I use extra-virgin olive oil)

The seasoning for Assorted Vegetables, Sichuan style: Mix until well-blended.

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

The sauce for Assorted Vegetables, Sichuan style:

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

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

Directions to cook Assorted Vegetables, Sichuan style

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.

5, 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.

6, Serve hot. And enjoy this Assorted Vegetables recipe.

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