Ingredients :

· 1/2 lb. beef tenderloin, cubed
· salt and pepper, to taste
· 3 tbsp. vegetable oil
· 3 cloves garlic, crushed
· 1 small carrot, thinly sliced
· 1 small green bell pepper, thinly sliced
· 1 cup bean sprouts
· soy sauce, to taste

Cooking Procedures :

1. In a small bowl, marinate beef in salt and pepper. Refrigerate for 25 minutes.
2. Heat oil in a skillet over medium heat. Stir-fry beef cubes until slightly brown for about 6 to 8 minutes. Add garlic until fragrant.
3. Stir in carrot and green bell pepper. Cook for few minutes. Season with soy sauce, salt and pepper.
4. Add in bean sprouts. Gently stir to blend and cook for a few minutes. Do not overcook. Correct seasonings. Vegetables should be crisp and tender.
5. Remove from heat. Transfer to a serving platter. Serve hot.

Ingredients :

· 1 whole butternut squash, pared, seeded and sliced
· 1 tbsp. vegetable oil
· 1/2 lb. pork, sliced
· 2 cloves garlic, minced
· 1 onion, chopped
· 2 tomatoes, chopped
· 2 cups water
· patis (fish sauce), salt and pepper, to taste
· chopped green onions, for garnishing (optional)

Cooking Procedures :

1. In a pan, heat oil over medium heat. Cook pork until it turns slightly brown.
2. Add garlic, onions and tomatoes. Sauté for a few minutes until tomatoes wilted.
3. Add squash slices. Season with patis, salt and pepper. Stir-fry for few minutes until well blended.
4. Pour in water and bring to boil. Cover, lower the heat and let it simmer until squash is tender (or mushy, if you like. Like what I always do).
5. Correct the seasonings according to your style and liking.
6. Remove from heat. Transfer to a serving dish. Garnish with green onions (if using) and serve.

Ingredients :

· 1 lb. lean pork
· 2 tbsp. all-purpose flour
· 1/4 tsp. salt
· 1/4 tsp. pepper
· 2 tbsp. vegetable oil
· 1 onion, coarsely chopped
· 1 cup apple juice (or water)
· 2 tsp. Dijon mustard
· 2 tsp. vinegar
· 1/2 tsp. dried thyme
· 4 cloves garlic, halved
· 2 carrots, cut in (5 cm) pieces
· 2 apples, peeled and quartered
· 5 small potatoes, quartered · 1 cup frozen peas

Cooking Procedures :

1. Cut pork into 1 inch cubes. In a bag, combine flour, salt and pepper. Add pork and shake to coat. Set aside.
2. In a large skillet, heat half of the oil over low heat. Cook onion for 5 minutes and transfer to a clean bowl.
3. Heat remaining oil over medium-high heat. Cook pork in batches until browned all over, adding more oil if needed. Add to bowl.
4. Pour apple juice into the skillet. Bring to boil, scraping up brown bits from bottom of the pan. Stir in mustard, vinegar and thyme. Return pork and onion to skillet. Add garlic, carrots and apples. Cover and bring to a boil. Reduce heat and cook for 15 minutes while stirring occasionally.
5. Add potatoes and cook for another 15 to 20 minutes or until meat and vegetables are tender. Stir in peas and cook for another 5 minutes.
6. Remove from heat. Transfer to a serving dish. Serve hot.

Ingredients :

· 1 tbsp. vegetable oil
· 1 lb. lean ground beef
· 2 onions, finely chopped
· 4 cloves garlic, minced
· 2 tsp. paprika
· 1 tsp. salt (optional)
· 1/2 tsp. cracked black peppercorns
· 2 tbsp. all-purpose flour
· 1 cup condensed beef broth (undiluted)
· 2 tbsp. tomato paste
· 1 can (540 mL) cream-style corn
· 4 cups mashed potatoes, seasoned with 1 tbsp. butter, 1/2 tsp. salt (optional) and 1/4 tsp. pepper
· 1/4 cup shredded Cheddar cheese

Cooking Procedures :

1. In a skillet, heat oil over medium-high heat. Add beef and cook, breaking up with into small pieces, until meat is no longer pink and becomes slightly brown in color. Using a slotted spoon, transfer to slow cooker stoneware. Drain off liquids.
2. Reduce heat to medium. Add onions to pan and cook until softened. Add garlic, paprika, salt (if using) and pepper, stirring for a minute. Sprinkle flour over and stir for another minute. Add beef broth and tomato paste, stir to combine and cook, stirring until thickened.
3. Transfer mixture to slow cooker stoneware. Spread corn evenly over mixture and top with mashed potatoes. Sprinkle cheese on top, cover and cook on Low for 4 to 6 hours or on High for 3 to 4 hours, until hot and bubbly.
4. Transfer to a serving dish and serve.

Ingredients :

· 2 to 4 pieces chayote squash, pared, seeded and sliced
· 1 tbsp. vegetable oil
· 1/2 lb. pork, sliced
· 2 cloves garlic, minced
· 1 onion, chopped
· 2 tomatoes, chopped
· 1 tbsp. patis (fish sauce)
· salt and pepper, to taste · water

Cooking Procedures :

1. In a pan, heat oil over medium heat. Cook pork until it turns slightly brown.
2. Add garlic, onions and tomatoes. Sauté for a few minutes until tomatoes wilted.
3. Add chayote slices. Season with patis, salt and pepper. Stir-fry for few minutes until well blended.
4. Pour in water and bring to boil. Cover, lower the heat and let it simmer until chayote is tender.
5. Correct the seasonings according to your style and liking.
6. Remove from heat. Transfer to a serving dish. Serve hot.

Ingredients :

· 1 tbsp. vegetable oil
· 2 lbs. round steak (or “simmering” steak)
· 2 medium onions, finely chopped
· 1/4 cup thinly sliced carrots
· 1/4 cup thinly sliced stalk of celery
· 1/2 tsp. salt
· 1/4 tsp. pepper
· 2 tbsp. all-purpose flour
· 1 can (796 mL) plum tomatoes, drained and chopped, 1/2 cup juice reserved
· 1 tbsp. Worcestershire sauce · 1 bay leaf

Cooking Procedures :

1. In a skillet, heat oil over medium-high heat. Add steak, in pieces, if necessary, and brown on both sides. Transfer to slow cooker stoneware.
2. Reduce heat to medium-low. Add onions, carrots, celery, salt and pepper to pan. Cover and cook until vegetables are softened for about 8 minutes. Sprinkle flour over cooked vegetables, stirring and cook for a minute.
3. Add tomatoes, reserved juice and Worcestershire sauce. Bring to a boil, stirring occasionally until slightly thickened. Add in bay leaf.
4. Pour tomato mixture over steak and cook on Low for 8 to 10 hours or on High for 4 to 5 hours or until meat is tender. Discard bay leaf.
5. Transfer to a serving dish. Serve hot.

Ingredients :

· 1 head repolyo (cabbage)
· 2 tbsp. oil
· 1/2 lb. pork, sliced
· 3 cloves garlic, minced
· 1 onion, sliced
· 2 tomatoes, chopped
· 1/4 cup shrimps, shelled and deveined (optional)
· 1 cup vegetable broth (or water)
· salt and pepper, to taste

Cooking Procedures :

1. Wash cabbage well. Drain and sliced. Set aside.
2. In a pan, heat oil. Stir-fry pork for about 3-5 minutes or until the color is no longer pink.
3. Add garlic, onions and tomatoes. Sauté for a few minutes until it becomes soft and wilted.
4. Add shrimps (if using) and cook for another minute.
5. Pour in broth or water. Season to taste.
6. Bring to boil and then simmer. Add sliced cabbage and stir for a few minutes or until cabbage is crisp-tender (being careful not to over cook it).
7. Correct the seasoning. Remove from heat and serve.

Ingredients :

· 1 tbsp. vegetable oil
· 4 gloves garlic, sliced
· 1 tbsp. crushed black pepper
· 1 lb. lean pork, cut into strips
· 2 tbsp. brown sugar
· 2 tbsp. soy sauce (light or dark)
· 2 tbsp. lime juice
· 1 lb. bok choy (Chinese greens)
· 4 tbsp. fresh coriander (cilantro) leaves

Cooking Procedures :

1. Heat oil in a wok (or in a heavy skillet) over a medium heat. Add garlic and crushed black peppercorns and stir-fry for a minute.
2. Add pork strips and stir-fry more minutes or until brown.
3. Add sugar, soy sauce and lime juice. Stir and blend. Add the bok choy and coriander (cilantro) and stir fry for 3 to 4 minutes or until bok choy are tender (be careful not to over cook the greens).
4. Remove from heat. Transfer to a serving platter. Serve hot.

Helpful Tips
Bok choy is also known as Chinese cabbage – bok choy and pak choi. It varies in length from 4-12 inches. For this recipe, the smaller variety is used. It has a mild, cabbage-like flavor. Ordinary cabbage could also be used for this recipe.

Ingredients :

· 1-1/2 lb. pork, cubed
· 1/2 cup soy sauce
· 1/4 cup white vinegar
· 3 cloves garlic, minced
· 2 tbsp. packed brown sugar
· 1 onion, sliced
· 6 pcs. peppercorn, crushed
· oil, for frying

· 1/2 cup tomato sauce
· 1/2 cup olives (optional)
· 2 pcs. Chinese sausage, sliced
· 1 can pimiento, cut into strips
· 4 pcs. saba (banana plantain), quartered and fried

Cooking Procedures :

1. In a glass bowl, combine soy sauce, vinegar, garlic, brown sugar, onions and peppercorns. Stir in pork. Cover and refrigerate for an hour or two.
2. Heat oil in a skillet over medium heat. Remove pork from marinade and reserve. Fry pork until lightly brown. Pour off excess oil, leaving 3 to 4 tbsp. in the pan.
3. Pour in the marinade and 1/2 cup water to cover the meat. Let it simmer gently for 25 minutes. Correct seasonings.
4. Add tomato sauce, olives, Chinese sausage and pimiento. Cook for a few more minutes until pork is tender.
5. Remove from heat. Transfer to a serving dish. Serve with fried saba on top.

Ingredients :

· 1/2 lb. pork, cut into thin strips
· 1 tsp. soy sauce
· 1 tsp. oyster sauce
· salt and pepper, to taste
· 1 tsp. cornstarch

· 1 to 1-1/2 cup chicken broth (or water)
· 2 tbsp. cornstarch
· 2 tbsp. oyster sauce
· 1/2 tsp. sugar

· 1/4 cup vegetable oil
· 3 cloves garlic, minced
· 1 onion, chopped
· 1-1/2 cup baby carrots, halved
· 3 stalks celery, cut diagonally into 1 inch long
· 1/2 cup chopped red bell pepper
· 15 to 20 pieces snow peas, trimmed
· 1 can slice mushroom, drained
· 1 can miniature cut cobs of corn, drained

Cooking Procedures :

1. Cut the pork into thin strips. Combine soy sauce, oyster sauce, salt and pepper, and cornstarch. Stir to blend and then add the meat. Marinate for 10 to 15 minutes. Set aside.
2. In a small bowl, whisk together broth, cornstarch, oyster sauce and sugar. Stir to blend and then set aside.
3. Heat oil in a wok (or deep skillet) over medium heat. Fry pork for about 3 to 5 minutes. Add garlic and onion until soft and translucent. Stir in baby carrots for about a minute. Add the rest of the vegetables, stir-frying for a minute or two after each addition.
4. Add the cornstarch mixture. Bring to a boil. Lower the heat and continue stirring until well blended and sauce thickens. Correct seasonings.
5. Immediately remove from heat after heated through. Transfer to a serving platter. Serve hot the chop suey dish.