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- 2 tbit/s. vegetable oil
- 2-3 cloves mashed garlic
- 1 sliced Onion
- 1 tsp. bagoong alamang (Shrimp paste) to taste
- 1/2 cup cubed Pork
- 1/2 cup peeled and deveined Shrimp
- 1 bundle of sitaw (string beans) cut in 3-inch length
- 1/4 cup water if needed
Saute garlic and Onion in hot vegetable oil as usual. Add bagoong and stir. Add the Pork and stir until slightly brown. Add the sitaw and keep stirring until coated with oil. Add the shrimps (if overcooked, shrimps tend to be tough). Cover pot so let cook for a couple of minutes. Check if gets too dry and keep stirring. Add 1/4 cup water if it dries up to prevent burning. Cook until string beans are tender but still crisp Serve with hot steamed jasmine rice.