2 medium ampalaya, cut into serving pieces
3 tbsp cooking oil
1 onion, diced
1 ½ cup water
6 cloves of garlic, diced
¼ medium squash, cut into serving pieces
6 pieces okra, halved
5 pieces string beans, cut into serving pieces
6 pieces tomato, sliced
½ tsp ground pepper
1 small ginger, strips
4 tbsp sautéed shrimp bagoong
2 medium eggplants, cut into serving pieces
¼ kg pork belly, or chicken into small pieces
Stir fry the pork in oil until lightly brown set aside.
Stir fry ginger, garlic, onion, and tomatoes in a pan and mix the pork.
Add the water and shrimp bagoong and let boil.
Add the ampalaya, eggplant, okra, squash, and string beans and boil until cooked.
Add some pepper as desired.