Lumpiang Hubad

Ingredients:

2 cups equivalent diagonally sliced Green Beans
2 cups equivalent diagonally sliced Carrots
2 cups equivalent diagonally sliced Celery
2 cups equivalent diagonally sliced Sweet Potatoes or Kamote
2 cups equivalent diagonally sliced Jicama or Singkamas
1 cup pre-cooked or canned Chickpeas or Garbanzos
2 cups equivalent shredded Red or Green Cabbage
1/2 pound Pork or Chicken or Shrimp, cut thinly and in bite size pieces
1/2 cup Chicken Broth, unsalted
3 cloves Garlic, minced
1 medium Onion, chopped
3 tablespoons Salt
2 teaspoons Ground Pepper
Cooking Oil for sauteing
Lumpia Sauce

Cooking Procedure:

1. Saute the garlic and onion, add the pork or chicken and cook for 3 minutes.
2. Add the carrots, sweet potatoes and 1/2 of the chicken broth. Cover and bring to a boil. Let the veggies cook for 3 more minutes.
3. Add the rest of the veggies, except the cabbage and the rest of the broth, then season with salt and pepper.
4. Cover and bring to a boil. Cook for 5 minutes.
5. Turn the heat off, then mix in the cabbage. Residual heat will partially cook the cabbage. Set aside while you cook the sauce.
6. Cook the lumpia sauce.
7. To serve, the sauce goes on top of the veggies, then topped with ground peanuts.


Tips:

•The red cabbage is acually purple in color and should not be overcooked, or it will lose it's vibrant color.
•Do not overcook the vegetables, the singkamas and celery should still be crunchy - however, the carrots and sweet potatoes are cooked a little bit more.