CHICHARO VEGETABLE RECIPES

Steps:

• Heat the oil in a large skillet over medium heat; cook and stir the onion and garlic in the olive oil until fragrant, about 5 minutes. Stir the oyster sauce into the mixture; season with salt and pepper. Add the chicken and mix; cover and cook for 10 minutes. Add the tomato, carrot, and celery; cover again and cook another 5 minutes. Cook the chicken pieces until no longer pink at the bone and the juices run clear, an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Fold the snow peas into the mixture.
• Whisk the cornstarch and water together in a small bowl until no lumps remain; stir into the liquid in the skillet. Allow the mixture to simmer until the sauce has thickened, about 5 minutes. Serve hot.

Steps:

• Rinse the yellow peas and set aside.
• Set a pot over medium/high heat and add the stock/water and yellow peas and bring to a boil.
• Reduce to a simmer and cook until tender or 30-45 minutes.
• Meanwhile, heat a pan over medium/high heat and add Oil.
• Add the Onion and bell pepper and cook for 2 minutes until translucent.
• Add the green onion and garlic and cook for another minute. Add the tomato, cumin and oregano, cook for another 2-3 minutes.
• Blend the mixture in the blender then add to the yellow peas that are cooking.
• Once the peas are tender you can puree 1/3-1/2 for a thicker soup.
• Garnish with cilantro and season as needed.