Vegetables Stir Fried in Sweet Soy Sauce
Topic: Vegetables
My favorite vegetable recipe to cook especially when I want to shorten my time in the kitchen, moreover, I like crispy vegetables so much. This is different from the Mix Vegetables Stir Fry that I posted before, here I used only sweet soy sauce for seasoning, its very easy to prepare.

Ingredients:
1 medium carrot, sliced
1 small head of cauliflower, cut into florets
1 cup baby corn, cut into 1 inch length
1/2 cup dried mushrooms, soaked in water then sliced
1 white onion, sliced
1 bell pepper, sliced
2 tbsp. sweet soy sauce
3 cloves crushed garlic
2 tbsp. sesame seed oil
salt and pepper to taste

Directions:
1. Heat oil in a wok, saute garlic, then add mushroom, carrots, cauliflower and baby corn. Stir until almost done.
2. Add the remaining ingredients and cook until done. Do not overccoked. Serve immediately.

Eggplant with Egg
Topic: Vegetables
Eggplant with egg was very common in our home served as a side dish but when I made it last night, I remembered that my sister Jong was not an eggplant eater, so I added zucchini and mushrooms for her.

Ingredients:
1 eggplant (large variety), sliced thinly
1 medium zucchini, sliced
1/2 cup mushrooms, sliced
1 onion, sliced thinly
2 cloves garlic, crushed
1 bell pepper, strips
1 egg, beaten
1/2 cup chicken broth
1 tbsp. fish sauce
1 tsp. sugar
2 tbsp. cooking oil
salt and pepper to taste

Directions:
1. Heat oil in pan, saute garlic and onions. Add eggplant and zucchini, stir to mix well with the onions.
2. Add broth, fish sauce, sugar, salt and pepper. Simmer until liquids are reduced, then add mushrooms and bell pepper. Cook until all vegetables are done.
3. Stir in the beaten egg, stir and mix well until done. Serve.

Mongo with Coco Milk
Topic: Vegetables
This is very classic Filipino dish and very common in the provinces where fresh vegetables are abundant. Usually cook with seafoods, chicken or meat. My mother always cooked it with smoked Tuna or Salmon and it was one of our favorite recipe until now.

Ingredients:
1 cup mongo (mung beans),washed and soaked in water for 1 hour or more
1 eggplant (big variety) sliced
100 g squash sliced
1 small bunch of camote tops or water spinach
1 ripe tomato, sliced
1 onion,sliced
2 cloves garlic, crushed
2 tbsp. ginger, shredded
1 1/2 cup coconut milk
2 tbsp. fish sauce
200 g chicken, sliced
1 long green pepper, sliced
2 tbsp. cooking oil
chicken broth or water
salt and pepper to taste

Directions:
1. Drain mongo and discard the water. Transfer it to a cooking pan and cover with enough water. Set over high heat and bring to a boil, lower the heat and simmer for about 20 minutes.
2. While simmering the mongo, heat oil in another pan and stir fry the chicken until golden brown. Add garlic, onions, ginger and tomatoes. Stir for about 3 minutes. Add 1 cup broth or water and simmer until the chicken is done.
3. When the chicken is done, pour the cooked mongo on it with its liquid. Bring to a boil.
4. Add eggplant, squash and pepper on the mixture, add more water if desired and cook until the vegetables are done.
5. Add the coconut milk, fish sauce, salt and pepper, let boil, then add the camote tops. Cook for 1 minute. Remove from heat and serve hot.

Vegetable Adobo
Topic: Vegetables
The first time I ate Okra was when I was a kid and my mother cooked it with some leafy vegetables, I ate only one slice and I almost swore not to eat it again. But then one time, my father suggested to cook it as in adobo style, so my mother made an okra adobo, I was hesitant to try it but my father insisted that it taste very different from the one I ate before, I was convinced, I tried it and wow, it was yummy! Now, I tried adding zucchini, string beans and carrots to add more flavors since my hubby likes to eat mixed vegetables in one dish.

Ingredients:
15 pcs. medium okra, cut into halves diagonally
1 zucchini, sliced
1 carrot, slice diagonally
1 cup string beans, cut into 2 inches length
1 onion, sliced
3 cloves garlic, crushed
1/4 cup soy sauce
1 tsp. vinegar
1 tbsp. oyster sauce
1 chicken cube bouillon (optional)
1 tsp. peppercorns
1 bay leaf
1/2 tsp. sugar
1/3 cup broth
salt and pepper to taste
3 tbsp. olive oil

Directions:
1. Heat oil in a skillet. Saute garlic until lightly brown, add onions and stir until transparent in color. Stir in the okra,string beans, zucchini,carrots, chicken cube, bay leaf, peppercorns and broth. Bring to a boil.
2. Add soy sauce, vinegar, sugar and mixed vegetables. Cook until the vegetables are done. Stir in the oyster sauce. Turn off heat.
3. Season with salt and pepper if desired.

Fish Flakes Pinakbet
Topic: Vegetables
Pinakbet is a Filipino traditional dish and popular among the Ilocanos. Basically, it is a combination of vegetables like, squash, bitter melon, string beans, okra, eggplant, and tomato. Shrimp paste or bagoong is usually included but I never include it whenever I cook one, I'd rather used pounded dried shrimp instead of it. As usual, there are many cooking variations like sauteing the spices first in hot oil or others are boiling the vegetables first, etc. and additional ingredients like carrots, squash flower, chicken, meat or seafoods and sauces.

In this recipe, fish flakes are used, bitter melon was also omitted since my hubby sometimes don't eat that bitter vegetable.

Ingredients:
1 eggplant (big/round variety), sliced
2 cups sliced squash
10 pcs. young okra
1 cup sliced string beans
1/2 cup fried fish flakes
1 cup chicken broth or more
1 medium ripe tomato
1 onion, sliced
1 thumb size ginger, sliced
3 cloves garlic, crushed
1 tbsp. fish sauce
2 tbsp. soy sauce
1 tsp. sugar
2 tbsp. cooking

Directions:
1. Heat oil in a skillet and saute garlic, onions, tomatoes and ginger until the ginger is aromatic.
2. Add the fish flakes, stir. Add in the squash and broth and simmer until the squash is tender but not soggy of course.
3. Add the remaining vegetables, soy sauce, fish sauce and sugar. Simmer until the vegetables are cooked. Season with black pepper powder if you like.

Serve.