2 tablespoons cooking oil
1 teaspoon chopped ginger
1 teaspoon minced garlic
1 cup sliced carrots
3 cups abitsuelas or Baguio beans
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
1 tablespoon cornstarch, dissolved in
½ cup water
1 tablespoon sugar
1 teaspoon toasted sesame seeds, crushed
1 – 184 gram can Century Tuna Red Chunks in Oil, drained
In a wok, heat oil until smoking. Stir-fry ginger, garlic, carrots and abitsuelas. Cover to cook for 2 minutes. Mix together hoisin sauce, oyster sauce, cornstarch slurry, sugar and sesame seeds. Pour mixture into vegetables. Cook until slightly thick. Add tuna and stir gently until heated through. Remove from heat. Serve hot with steamed rice.
Makes 6 servings.