Buko Chopsuey

Ingredients:
1 medium carrot, cut into strips
3/4 cup chicharo
6 cloves garlic, minced
4 stalks green onions, sliced
1/4 kg medium shrimps, shells and heads removed
2 squares tofu (tokwa), fried and cut into cubes
1 pouch (115 g) tomato sauce
1/2 cup shrimp juice
1 buko (young coconut), discard water and cut meat into wide strips
1 medium head pechay, sliced


Directions:
1. Stir fry carrots and chicharo until cooked. Set aside.
2. Saute garlic and green onions. Add shrimps, tokwa, buko, tomato sauce, shrimp juice,and 1 1/2 tbsp patis. Simmer for 3 minutes. Add pechay. Simmer for 2 minutes.
3. Stir in carrots and chicharo. Serve.

Makes 6 servings.
Tofu replaces part of pork.
Rich in Vitamin A - for good eyesight.


Source: Del Monte Kitchenomics