Here is a good accompaniment for lechon kawali or any grilled meat, poultry and seafood dish. This vegetable-and-egg dish is actually a combination of a stir-fry and a soup. The vegetables are stir-fried and set aside while the soup is being prepared. When cooked, the soup is poured over the vegetables. Needless to say, you will need about 2 cups of the soup if the vegetables are to be served as a side dish.
I was thinking of the classic Chinese hototay soup when I cooked this dish. The procedure would have been the similar except for the addition of some dumplings, meat, liver and, naturally, more broth.
200 g. of chicharo (snow peas)
1 large carrot
1 onion, halved and sliced thinly
1 tbsp. of finely minced garlic
2 c. of meat broth
1 large or 2 medium-sized eggs, lightly beaten
1 tbsp. of tapioca starch
salt and pepper to taste
2 tbsps. of cooking oil
Cooking procedure :
Wash the chicharo. Trim the edges and sides: snap off the tip and pull down one side; repeat with the other tip and side.
Peel the carrot and cut into florets.
Heat the cooking oil in a skillet or wok. Saute the garlic and onion until fragrant. Add the carrot and stir-fry over high heat for about 2 minutes. Add the chicharo, season with a little salt and pepper (just a little if you are using seasoned meat broth) and stir-fry for another minute. Transfer to a plate.
In the same skillet or wok, pour in 13/4 c. of meat broth. Bring to a boil. Dissolve the tapioca starch in the remaining broth. Pour into the boiling soup, stirring, until the mixture thickens. Lower the heat. Pour in the beaten egg(s) in a thin stream while stirring the broth lightly. Cook for another 15 seconds. Pour the broth over the stir-fried vegetables.
Serve hot as an accompaniment to your favorite fried or grilled meat, chicken or seafood dish.