Corned Beef with Mixed Vegetables (Ginisang Corned Beef with Repolyoand Sayote)

Wondering what to do with your canned corned beef...tired of the usual sauteed corned beef for breakfast? Then you're in the right place reading this...the recipe being shared today is adding vegetables to your canned corned beef. Sounds delicious? Even better...because it's a healthier approach to this canned good. There are many brands of corned beef but I prefer the ones from the Philippines like Purefoods Corned beef (Premium/Chunky). You can find them in your Asian/Filipino grocery stores. In this recipe, I used cabbage (repolyo) and chayote squash (sayote). Preparation of the vegetables took more time than cooking the recipe. Actual cooking time only took me around 10 minutes. So give it a try and let me know how it went.

Ingredients:
300 grams canned corned beef
500 grams chayote squash(2 pcs)
500 grams cabbage
6 cloves garlic minced
1/2 medium onion sliced
1 tomato sliced
1 tbsp oil
salt to taste

In a pan, put oil. Saute garlic first.

Then add onion and tomato.

After a minute, add the corned beef. Stir fry for a bit.

Then, add the chayote. Cover it for 2 minutes.

Then, add the cabbage. Mix them up.

Add 2 tbsp water, then cover and let it simmer for
2 minutes.

Do not overcook it(",)

Transfer to a plate and serve with rice. Enjoy!