Kare-kare

Kare-kare

Tags

filipino

Cook

Ingredients

  • 4 Chinese eggplants
  • Green beans
  • Bok choy
  • 1 onion, diced
  • 6 cloves garlic, roughly chopped
  • ¼ cup crushed peanuts
  • ½ cup smooth peanut butter
  • 2 cups vegetable stock
  • ⅓ cup white rice flour
  • 2 tbsp sugar
  • Rice OR sinangag
  • Sliced shallots

Steps

  1. Heat the wok over medium high and add 1 tbsp oil.
  2. Once hot sauté the eggplant until slightly tender. Remove from the pan and set aside.
  3. Repeat this for the long beans and add a splash of water to half cook. Set aside.
  4. Quickly sauté the bok choy. Remove from the pan and set aside.
  5. In the same plan, add in the remaining oil. Once hot, sauté the garlic and onion until aromatic.
  6. Move the onion and garlic to the side and add in the crushed peanuts. Lightly toast.
  7. Add in the peanut butter and mix well with the crushed peanuts.
  8. Pour in half the stock. Simmer, mixing constantly, until the peanut butter dissolves.
  9. Mix in the rice flour until it dissolves as well and then leave to boil over medium high heat.
  10. Leave to cook until the sauce thickens, mixing occasionally.
  11. Add in the sautéed vegetables. Mix well to incorporate in the sauce. Season with salt and sugar.
  12. Add in more water or vegetable broth to thin out the sauce if you'd like.
  13. Once the vegetables are cooked through, turn off the heat.