| INGREDIENTS: | ||
| 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 |
| 3/4 cup | (180ml) | Water |
Procedure
- 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.
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