Monday, August 13, 2012

HOW TO COOK GINISANG GULAY (STIR-FRIED VEG)


HOW TO COOK GINISANG GULAY (STIR-FRIED VEG)

Ginisang Gulay Recipe: Many of us don’t really like vegetables. It is always their problem how to make it through the meal without eating vegetables. I used to eat Gulay since I was a kid. My mother kept saying “kumaen ka ng gulay para pumogi ka”. Well, nobody wants to get ugly so I did believe her, I would even want to ask her to cook Gulay everyday instead of cooking meat. So I grew up eating vegetables and I learned how to cook ginisang gulay or even the Tagalog dish called bulanglang. My mother taught me how to cook gulay in many ways. One these ways is dish I am going to share with you. Here it is:

INGREDIENTS:
½ cup carrots
1 ½ cup button mushroom (quartered)
2 cups young chicharon peas (snow pea) stringed

 (garlic sauce)
2 tbsp cooking oil
3 tbsp garlic (minced)
1 tbsp ginger (minced)
¼ cup spring onion (minced)

(seasoning sauce)
1 ½ tbsp corn starch
3 tbsp oyster sauce
1 tsp olive oil
1 ½ cups chicken broth
Salt to taste


PROCEDURE:

  1. Blanch the carrots, mushrooms and chicharo separately, set aside.
  2. In a frying pan, heat cooking oil, saute garlic, ginger, and spring onion.
  3. Mix together all the seasoning sauce ingredients. Pour  the sauce into the garlic sauce mixture.
  4. Add the blanched vegetables and stir-fry until cooked.
  5. Serve.




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