Ingredients with Measurements:
- 1 cup shredded ubod (heart of palm)
- 1 cup sliced carrots
- 1 cup sliced bell peppers
- 1 cup sliced onions
- 1/2 cup vinegar
- 1/4 cup sugar
- 1/4 cup soy sauce
- 1/4 cup vegetable oil
- 1 tablespoon minced garlic
- Salt and pepper to taste
Special Equipment Needed:
- Large wok or frying pan
Step-by-Step Instructions:
1. In a small bowl, mix together the vinegar, sugar, and soy sauce until the sugar is dissolved. Set aside.
2. Heat the vegetable oil in a large wok or frying pan over medium-high heat.
3. Add the minced garlic and cook for 30 seconds or until fragrant.
4. Add the sliced onions and cook for 2-3 minutes or until translucent.
5. Add the shredded ubod, sliced carrots, and sliced bell peppers. Stir-fry for 5-7 minutes or until the vegetables are cooked but still crisp.
6. Pour the vinegar mixture over the vegetables and stir to combine.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 180
- Total fat: 10g
- Sodium: 600mg
- Total carbohydrates: 20g
- Dietary fiber: 3g
- Sugars: 14g
- Protein: 2g
Substitutions for ingredients:
- Ubod can be substituted with jicama or bamboo shoots.
- Carrots, bell peppers, and onions can be substituted with other vegetables such as broccoli, cauliflower, or snow peas.
- Soy sauce can be substituted with tamari or coconut aminos for a gluten-free option.
Variations:
- Add sliced chicken or shrimp for a protein-packed version.
- Add sliced chili peppers for a spicy kick.
- Add chopped peanuts or cashews for added crunch.
Tips and Tricks:
- Make sure to shred the ubod thinly for even cooking.
- Use a high smoke point oil such as vegetable or canola oil for stir-frying.
- Don't overcook the vegetables to retain their crispness and vibrant colors.
Storage Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Heat the stir-fry in a microwave-safe dish for 1-2 minutes or until heated through.
Presentation Ideas:
- Serve the stir-fry in a large bowl or platter for a family-style presentation.
- Garnish with chopped scallions or cilantro for added freshness.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- Steamed rice
- Garlic fried rice
- Quinoa
Suggested Side Dishes:
- Lumpia (Filipino spring rolls)
- Pancit (Filipino stir-fried noodles)
- Sinigang (Filipino sour soup)
Troubleshooting Advice:
- If the vegetables are sticking to the pan, add a splash of water or broth to loosen them up.
Food Safety Advice:
- Make sure to wash and dry all vegetables before slicing and cooking.
- Use a clean cutting board and knife to prevent cross-contamination.
Food History:
- Atcharang ubod is a Filipino dish that originated from the northern region of the Philippines. It is a popular side dish or appetizer that is often served during special occasions.
Flavor Profiles:
- Tangy, sweet, and savory
Serving Suggestions:
- Serve as a side dish or appetizer with steamed rice or other Filipino dishes.
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Region: Filipino