SPICY MEATY 'n VEGGIE

Many people turn to vegetarian diets for reasons of health, only to switch back to meat diets for reason of taste or because of family members who does not want to eat without meat. I love to prepare vegetarian dishes but my son prefers to eat meat so I have to be creative in preparing recipes that has more vegetables than meat. This is a good way to gradually reduce the meat and other animal products in our diet, without giving them up altogether while at the same time making my son accustomed to the delicious taste and healthy benefits of vegetarian cuisine. Below recipes are some of my creation.


1. SPICY MEAT 'n PUMPKIN
Ingredients:

• 1/4 kg pork loin
• 4 cups of pumpkin cubes
• 1 onion, thinly slice
• 4 cloves garlic, minced
• 3 red fresh chilies, chopped
• 2 tbsp Bertolli Classico olive oil
• salt and pepper to taste
• a dash of mixed spice

Preparation:

1. Heat olive oil in a pan.
2. Sauté garlic and onion.
3. Add pork and cook until slightly golden brown.
4. Add pumpkin cubes, stir-fry 1-2 minutes, then stir in 100ml of water.
5. Stir in chopped chilies, cover, lower heat and simmer until pumpkin is soft.
6. Sprinkle salt and pepper to taste and a dash of mixed spice.
7. Serve hot with white rice and finger pepper pickles on the side

2. SPICY MEAT 'n STRING BEANS

Ingredients:

• 1/4 kg pork loin
• 5 cups of aprox. 1 inch cut string beans
• 1 onion, thinly slice
• 4 cloves garlic, minced
• 3 red fresh chilies, chopped
• 2 tbsp Bertolli Classico olive oil
• 3 tbsp fermented fish sauce
• 3 tbsp vinegar
• pepper

Preparation:

1. Mixed 50ml water with vinegar and fish sauce, set aside.
2. Heat olive oil in a pan.
3. Sauté garlic and onion.
4. Add pork and cook until slightly golden brown.
5. Add string beans, stir-fry 1-2 minutes.
6. Stir-in the mixture or water, vinegar and fish sauce.
7. Stir in chopped chilies, cover, lower heat and simmer until string beans is soft.
8. Sprinkle some pepper.
9. Serve hot with white rice.