Do not be deceived! This may be one of those simple gisa dishes that we Filipinos make but it comes with a twist.
The twist is in the broth. When we cook this sautéed green beans and carrots dish, we normally use water and just season it with patis (fish sauce). For this dish, I used the Lee Kum Kee seafood hot pot broth. Yeah!
The broth is a bit spicy and oozes with seafood goodness. It totally made a difference on this dish.
The downside is, you can't use the broth if you're only cooking for two. Since the broth is concentrated, you will need to add at least 6 cups of water. Your vegetables will "swim" in this dish. I made that mistake (sheepish grin). What I suggest is, use half of the broth and freeze the other half and use for some other dish.
Anyway, for people who are not familiar with this dish, here's the recipe:
You will need green beans (sliced thinly and diagonally), carrots, garlic, onions and mini shrimps. Saute the garlic and onions in a little oil. Add the carrots then the shrimps. Pour the broth and add water. Bring to a boil then add the beans. Serve with lots of rice.
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