Recipe and photo credits: Lisa Ponseca
1 table spoon vegetable oil
5 tender lady finger (okra)
¼lb pork, cubed
1 ½ cup squash, cubed
4 cloves garlic, minced
1 tablespoon cornstarch
½ cup sliced onions
2 tablespoon lime juice
½ cup chopped tomato
2 tablespoon fish sauce
1 large eggplant, cubed
1 teaspoon salt & sugar
1 medium-length bitter curd
1 teaspoon black pepper
1 bunch string beans, cut 3 inches length
1 cup water
In medium-large skillet over medium-high heat vegetable oil.
Saute onions, garlic, tomato and ¼ pork lb.
Add 1 cup water; let it simmer for about 15-20 minutes until meat is tender.
Add squash, bitter curd, string beans, lady finger and eggplant.
Cover the pan and cook medium heat until vegetables are done.
Don’t overcook; turn slow heat to prevent from mushy vegetables.
Pour a mixture of water to a 1 tablespoon cornstarch until thickens.
Serve hot and enjoy a hearty meal.