Lumpiang Hubad

Method

1. Heat oil and sauté garlic and onion. Add pork or chicken if using and cook until nearly done.
2. Add shrimp if using and cook just until pink.
3. Add singkamas or ubod, carrot, beans, stock, and soy sauce. Cover and cook 4 minutes.
4. Add cabbage and toss until wilted but still crisp. Drain excess liquid and keep the filling warm.
5. For the sauce, simmer water, sugar, soy sauce, and garlic until the sugar dissolves.
6. Whisk in cornstarch slurry and cook until glossy and thick enough to coat a spoon.
7. Arrange the vegetables on a platter, spoon sauce over the top, and finish with peanuts and fried garlic.
8. Serve as a shared appetizer or rice accompaniment.