PORK STEAKS AND VEGGIE CASSEROLE


Ingredients:

5 (150 g each) pc MONTEREY PORK STEAKS
1/8 tsp iodized fine salt
1/4 tsp pepper
3 tbsp MAGNOLIA NUTRI-OIL PALM VEGETABLE OIL
1 (60 g) pc white onion, sliced
6 cloves garlic, crushed
1 (198 g) can mushrooms whole, drained (reserve stock)
1 (100 g) pc carrot, sliced
1/4 cup oyster sauce
2 cup water
1/4 cup chicharo (snow peas)
200 grams cabbage, quartered

Procedure:

  1. Season pork with salt and pepper. Fry by batch in hot oil then set aside.
  2. Using the same pan, sauté onion, garlic, mushrooms and carrot. Cook for 5 minutes.
  3. Add oyster sauce, mushroom stock and water. Cover and simmer until pork is tender.
  4. Add chicharo and cabbage and simmer for 2 minutes more. Serve.
Makes 5 servings.  

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