"Shrimpy Pinakbet"

Ingredients:

• 3 tbsps cooking oil
• 3 cloves garlic, finely minced
• 1 large (50 grams) red onion, halved & sliced thinly
• 3 small (100 grams) over ripe red tomatoes, halved & sliced thinly
• 8 medium pcs (250 grams) shrimps, separate the body from the head & shelled
  
• 1/4 tsp cracked peppercorns
• 2 tbsps fish sauce
• 1 slice (350 grams) squash, peeled & sliced thinly
  
• 10 pcs okra, remove both ends & cut into two
  
• 6 long pcs long-yard beans, cut at 2" length
  
• 1 medium (150 grams) eggplant, cut into four & quartered vertically
  
• 1-1/4 cup water
• 1 tsp white sugar
• salt (optional)

Procedure:

In a wok, place over medium-high fire. Heat thoroughly but not smoking hot. Put garlic. Saute until rich golden brown. Follow with onion & tomatoes. Cook and mash until very limp. Add the shrimps, cracked peppercorns and fish sauce. Stir-fry until aromatic.

Dump in all the veggies. Stir-fry in oil for about 2 minutes. Then, add water and sugar. Adjust taste. Cook until veggies are crisp-tender.

Serve with steamed rice.