Here is a stir-fry recipe that is neither Chinese nor Filipino but a combination of both. Chinese stir-fry veggies normally have ginger and thick sauce while I grew up with ginisang sari-saring gulay (mixed vegetables) with tomatoes and no ginger. Mom’s gulay guisado is never about high heat and meat is always cooked longer. So, I took out the ginger, retained the tomato flavor and cooked it the way I love Chinese stir-fry dishes – the thick sauce and of course, how fast we can prepare a meal this way.
1/4 kilo chicken meat cut into strips
about 2 cups of baguio beans (green beans), trimmed and sliced diagonally into 2-inch pieces
3 tbsp of crushed garlic
1 large onion, sliced
3 tomatoes, chopped
1/4 cup soy sauce
1 tbsp corn starch
salt & a dash of pepper
Marinate the chicken with a dash of salt & pepper and half of the soy sauce while preparing the other ingredients. In a bowl, mix a cup of water, a pinch of salt, cornstarch and the remaining soy sauce. Mix well and set aside.
Heat about a tbsp of oil over moderate heat, add the garlic and stir-fry until golden brown. Add in the green beans and onions and stir-fry over medium heat until cooked al dente. Remove from the wok & set aside.
Add a tbsp of oil to wok. Throw in the chicken strips and stir-fry over high heat for a couple of minutes. Add in the tomatoes and saute until the tomatoes are crushed and juicy. Add the cooked green beans, onions and the reserved marinade mixture. Mix thoroughly and stir-fry for half a minute. Serve immediately.