Stir-Fry Pork Ribs with Pechay, Sweet Potatoes & Potatoes

Directions

1. Heat 1 tablespoons of vegetable oil in a large skillet on medium high heat.
2. Season the pork with pinch of salt and a dash of pepper.
3. Cook the pork in shimmering oil, tossing frequently, for 4 minutes until browned and cooked through. Transfer browned pork onto a plate lined with paper towel.
4. Cook the rest of the pork ribs with another 1 tablespoon of oil. Wipe out the skillet.
5. Heat 1 tablespoon of oil in the same skillet on moderate high heat.
6. Stir fry the onion and garlic until fragrant and caramelized for 2 minutes.
7. Add the tomatoes, bell peppers and jalapeno peppers, toss until well coated for 3 minutes longer. Transfer the mixture in a medium bowl, set aside.
8. Heat 1 tablespoon of oil in the same skillet on moderate high heat and stir-fry the sweet potatoes for five minutes until the edges are golden browned and tender. Transfer the sweet potatoes in a plate lined with paper towel, set aside.
9. Stir-fry the potatoes in the remaining oil, keep tossing and cook for 4 minutes until the potatoes are tender-crisp. Transfer potatoes into another bowl lined with paper towel, set aside.
10. Return the pork in the skillet together with the spices and cook on medium high heat.
11. Pour soy sauce, salt and pepper to taste and sugar. Stir to combine well, adjust the salt if needed.
12. Pour 1 cup of water and bring mixture to a boil. Simmer until the pork is tender for ten minutes and the liquid has reduced.
13. Add the sliced Pechay and cook on low heat until crisp-tender. Season the stir fry with salt and pepper.
14. Add the cooked potatoes and sweet potatoes; toss until well combined.
15. Sprinkle mixture with toasted sesame seeds if desired. Serve with steamed rice.