AMPALAYA WITH PORK AND EGGS RECIPE
AJI-NO-MOTO® UMAMI SEASONING
3 Tablespoons (45 ml) Cooking oil
1 cup (250 grams) Pork, strips
1 teaspoon (5 grams) Salt
1/4 cup (60 grams) Onion, chopped
1/4 cup (60 grams) Garlic, chopped
1/2 cup (120 grams) Tomatoes, sliced
3 cups (750 grams) Ampalaya, sliced thinly
1 cup (250 ml) Water
1/2 pack (5.5 grams) AJI-NO-MOTO® Umami Seasoning
1 teaspoon (5 ml) Fish sauce
1/2 teaspoon (1 gram) Pepper, black, ground
2 pieces (120 grams) Eggs, beaten
Reduced sodium by 32%
Original sodium content: 4 1/2 teaspoons (23 ml) Fish sauce, 1 3/4 teaspoons (8.5 grams) Salt
|Calories per serving (kcal)||170.9|
|Dietary Fiber (g)||2.2|
Good to Know Nutrition Facts!
Ampalaya is rich in vitamin C, an important nutrient in wound healing.
Preparation time: 15 minutes
Cooking time: 20 minutes
- SAUTÉ. In a pan heat oil, sauté pork strips, add salt and cook well. Add onions, garlic and tomatoes, cook until fragrant. Add ampalaya, and continue sautéeing for three (3) minutes. Add water.
- SEASON. Add AJI-NO-MOTO®, fish sauce and pepper, mix well and cook for another minute. Add beaten eggs, mix well, and cook for another minute.
- SERVE. Transfer to a serving plate Serve and enjoy.
Makes 10 servings
Serving size: 1 cup (140 grams)
To remove the bitterness of ampalaya, rub with salt and squeeze to draw out the bitter juices from it. Rinse well and let it rest for a few minutes before cooking.