Search This Blog

Tuesday, May 21, 2013


½ pound pork, sliced thin
½ cup water
3 Tbsp. patis, fish sauce
2 cloves garlic
½ large onion
1 bunch Long beans, cut into 2-3” lengths
1 long Chinese egg plant, cut into 1” pieces
1 med squash, diced
2 large tomatoes, diced

Heat a stew pot over med-high with about 1-2 Tbsp. oil and brown pork.
Add onions and garlic and cook just until they are fragrant.
Add the vegetables in layers, starting with the tomatoes.
Then the squash and eggplant ending with the green beans.
Pour over the water and fish sauce and bring to a boil. Cover and cook undisturbed for 15 - 20 minutes or until vegetables are tender. Stir and serve over rice.

No comments:

Post a Comment