Ingredients
2
cups 1-1/2 inch long cut sitaw (yard long beans)
1
ampalaya (bitter gourd and/or bitter melon), sliced
2
to 3 tbsp. bagoong alamang (salted shrimp paste)
Directions
1.
In a large, deep skillet (or casserole), heat oil over medium heat. Cook pork until it turns slightly brown.
2.
Stir in garlic, onions and tomatoes. Sauté for a few minutes until tomatoes wilted.
3.
Add squash and okra, stir-fry for a minute or two and then add the rest of the vegetables. Gently stir to combine.
4.
Pour in water and add the bagoong alamang, and bring to a boil.
5.
Lower the heat and simmer covered over low heat until vegetables are tender. Be sure not to overcook it. You may wish to correct the taste by adding a little bit of bagoong alamang. Gently stir to blend.
6.
Immediately remove from heat. Transfer to a serving dish. Serve hot.
New-York Restaurants
