1 cup carrots, sliced
1 cup baguio beans, thinly sliced
1 cup Mongo sprout
1 cup Malunggay leaves
1 pc Bell pepper, chopped
1/2 cup Small shrimp,shelled and chopped
3 cloves garlic, minced
1 bulb onion, chopped
Salt and ground pepper to taste
6 pcs pechay leaves, blanched
Sweet and Sour Squash Sauce
1/2 cup squash, mashed
1 1/2 tbsp cornstarch
1 cup water
vinegar to taste
salt and sugar to taste
Saute garlic and onion. Add shrimp, season with pepper and salt to taste. Add in order, carrots, baguio beans, sprout mongo and bell pepper. Stir. Continue cooking for three minutes. Add malunngay leaves and mix. Cover and remove from the fire. Wrap one heaping tablespoon of vegetables mixture in blanched pechay leaves.
For the sweet and sour squash sauce:
Mix mashed squash with cornstarch, vinegar, sugar and salt to taste. Add water. Heat over low flame. Stir continuously until mixture become sticky.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.