Fish · Lutong Bahay (Daily Menu) · Vegetables

Fried Bisugo with Stir-Fry Broccoli, Chayote and Carrots

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This Lenten Season, try this simple stir fried veggies and Fried Bisugo (Threadfin Bream) Filipino Recipe. Delicious and easy to make.

Fried Bisugo with Stir-Fry Broccoli, Chayote and Carrots

INGREDIENTS
5 pcs bisugo (Threadfin Bream), fried
3 cups water
1 small carrot, peeled and chopped
1 ½ teaspoon Salt
1 tablespoon Oil
1 small head Broccoli, chopped
1 chayote, peeled and chopped
2 tablespoon Oil
1 tablespoon garlic, minced
1 Onion, chopped
1 tablespoon soy sauce / or oyster sauce
½ teaspoon Black pepper

INSTRUCTIONS:
1. In a pot, bring water to a boil, add carrots, chayote and 1 ½ teaspoon salt, 1 tablespoon oil. Let it cook for 3 minutes.

2. Once the carrots and chayote are tender, add in the broccoli and let it cook for 3-6 minutes. Once done, remove from water and drain. Set aside.

3. In a pan heat 2 tablespoon oil and saute garlic and onions until fragrant.

4. Add back the veggies and season with soy sauce, pepper and salt.

5. Toss and turn and give it a nice stir fry. Let it cook over high heat until veggies are cooked through.

6. Serve it with Fried bisugo

Servings – 2-3

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