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.

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