|HH MEASUREMENT||WEIGHT (grams/ml)||INGREDIENT|
|3 Tbsps.||(45ml)||Cooking oil|
|1/4 cup||(30g)||Onion, minced|
|1/4 cup||(30g)||Garlic, minced|
|1 cup||(100g)||Shrimp, peeled, deveined|
|1/2 cup||(65g)||Carrot, sliced|
|1 cup||(140g)||Sayote, sliced|
|1/2 cup||(25g)||Celery stalk, sliced diagonally|
|2 cups||(160g)||Cauliflower, florets|
|2 cups||(160g)||Broccoli, florets|
|1/2 cup||(35g)||Chicharo, trimmed|
|1/4 cup||(30g)||Red bell pepper, sliced|
|1 can (425g)||(250g)||Mega Prime Whole Kernel Corn, drained|
|1/2 cup||(250g)||Mega Prime Vermicelli|
|1 can (425g)||(425g)||Mega Prime Pieces & Stem Mushroom 425g|
|1 pack||(8g)||AJI-GINISA® Flavor Seasoning Mix|
|2 Tbsps.||(20g)||Cornstarch, dissolved in|
- SAUTÉ. In a pan, heat oil. Sauté onion ang garlic until fragrant. Add shrimp then cook until flesh turns orange. Add carrots, sayote, celery, cauliflower, and broccoli. Cook for 3-5 minutes or until vegetables are half-done.
- SIMMER. Add chicharo, red bell pepper, Mega Prime Whole Kernel Corn, and sotanghon. Mix well then let is simmer for 3-5 minutes or until vegetables are cooked.
- SEASON. Add AJI-GINISA® then mix well. Add cornstarch and water mixture, mix well then cook until sauce thickens.
- SERVE. Transfer to a plate. Serve and enjoy while hot.
Cooking Tip: You may add more water as necessary since sotanghon will absorb the water.