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	cooking 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	cups	water
200	grams	cabbage, quartered
1/4	cup	chicharo (snow peas), trimmed

Procedure:

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

Makes 5 servings.

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