Beef Ampalaya with Sotanghon

You will need:

1/4 kg ampalaya, seeded and sliced thinly

4 cloves garlic, crushed

1 pc medium onion, sliced

150 g beef sirloin, cut into thin strips

1 pc beef bouillon cube

1 pouch (200g) Del Monte Original Style Tomato Sauce

50 g sotanghon, cut into shorter strands

Here's how:

1) PREPARE brine solution by mixing 1 tsp iodized salt (or 1 tbsp iodized rock salt) with 1-1/2 cups water. Soak ampalaya in brine solution for 10 minutes. Squeeze and set aside.

2) SAUTE garlic, onion and beef. Add bouillon cube, DEL MONTE Tomato Sauce, 1 tsp sugar, 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1-1/2 cups water. Simmer for 10 minutes.

3) ADD sotanghon and cook for 2 minutes, stirring occassionally. Add ampalaya and cook for 3 minutes or until tender.

Lusog note: High in Vitamin B12 - prevents anemia.