"Ginisang Pechay" (Chinese White Cabbage Saute)

Ingredients:

• 2 tbsps cooking oil
• 3 cloves garlic, finely minced
• 1 medium (35 grams) red onion, halved & sliced thinly
• 1 large (50 grams) red ripe tomato, halved & sliced thinly
• 100 grams lean ground pork
• 1/4 tsp grpund black pepper
• 2 tbsps fish sauce
• 1/4 kilo Chinese white cabbage (pechay tagalog), sliced
• 1/2 cup of water

Procedure:

In a pan or kawali, heat oil over medium-high fire. Add garlic saute until golden brown. Follow with onion and tomato. Cook until limp. Put the ground pork, ground black pepper and fish sauce. Stir-fry until ground pork separates. Cook until aromatic or until all liquid evaporates.

Add the Chinese white cabbage and water. Mix. Cover. Cook until done, that's about a minute.

Serve with rice and fried fish.