Ginisang Repolyo At Kalabasa Food

GINISANG REPOLYO

Ginisang Repolyo image

Make and share this Ginisang Repolyo recipe from Food.com.

Provided by Pinay0618

Categories Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

6 cups cabbage, chopped
2 eggs, beaten
4 garlic cloves, chopped
1/2 cup onion, chopped
1/2 cup tomatoes, chopped
2 tablespoons fish sauce
salt, to taste
cooking oil

Steps:

In a large, deep frying pan or wok, saute garlic and onion over medium-high heat until fragrant - about 2 minutes. Add fish sauce and cabbage and cook until crisp-tender, about another 3 or 4 minutes.
Add tomatoes and cook another two minutes, or until heated through.
Add beaten eggs to pan, stirring as you add them to the pan. Cook just until eggs are done and serve hot.

GINISANG REPOLYO

Ginisang Repolyo image

Ginisang Repolyo is a quick and easy vegetable dish that's packed with flavor and nutrients. It cooks in minutes with simple, budget-friendly ingredients. Perfect for a family lunch or dinner meal!

Provided by Lalaine Manalo

Categories Main Entree Side Dish

Time 40m

Number Of Ingredients 11

Ingredients

1 tablespoon canola oil
1/2 pound large shrimp, peeled and deveined
1 onion, peeled and sliced thinly
2 cloves garlic, peeled and minced
1/2 pound boneless chicken breast or thigh meat, sliced thinly
1/2 pound pork hamonado sausage, sliced thinly in a bias
2 large carrots, peeled and sliced thinly in a bias
1 large cabbage, chopped
1/2 cup water or chicken broth
1 tablespoon oyster sauce
salt and pepper to taste

Steps:

In a pan over medium heat, heat oil. Add shrimp and cook for about 1 to 2 minutes or until color changes to pink. Remove from heat and drain on paper towels.
In the pan, add onions and garlic and cook until softened.
Add chicken and cook, stirring regularly, for about 3 to 5 minutes or until lightly browned.
Add pork hamonado and cook, stirring regularly, until they start to brown.
Add carrots and cook for about 30 seconds.
Add cabbage and cook for about 30 seconds, stirring regularly.
Add water or broth and oyster sauce and stir to combine.
Return shrimp back to the pan. Continue to cook, stirring occasionally, until vegetables are tender yet crisp.
Season with salt and pepper to taste.

Nutrition Facts : Calories 270 kcal, Carbohydrate 14 g, Protein 21 g, Fat 15 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 98 mg, Sodium 714 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 9 g, ServingSize 1 serving

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