1 pc PG Fresh Eggplant, sliced diagonally
2 tbsp LI FRAISWELL Vegetable oil 250ml
3 cloves PG Fresh Garlic, crushed
1/4 cup BARRIO FIESTA Bagoong regular 500g (optional)
1½ cups WATER
10 pcs. FREP Pechay or Bok choy, cleaned and sliced, stems separated from leaves (optional)
1 pc PG Fresh Red onion, sliced
1 pouch Mama Sita’s Peanut sauce mix kare-kare 57g
6 pcs PG Fresh string beans, cut into 2-in long pieces

1. In a medium pan, fry PG eggplants until golden. Set aside.
2. In the same pan, heat LI FRAISWELL oil and sauté PG garlic until light brown. Add the PG onions and cook until translucent.
3. Add the PG string beans and FREP pechay/bok choy stems. Stir-fry for 30 seconds. Add water and bring to a boil and simmer for 3 minutes or until tender.
4. Add Mama Sita’s Peanut sauce mix kare-kare. Stir until the mix is dissolved.
5. Add the Pechay/bok choy leaves and stir. Cook for another 2 minutes.
6. Add the fried eggplant. Serve hot with BARRIO FIESTA bagoong on the side.