Katutubo Thursday: GF Luntian Stir-Fry | Amrey’s Kitchen™

Stir-Fries. One of the go-to dishes that is quick and easy to make. Everyone will always have several stir-fry recipes that they never get tired of. And the beauty of stir-fries is that once you get tired of one recipe, you can always tweak it or make a new one altogether.

Months back, I’d always have my stash of romaine lettuce as my go-to leafy green because all I have to do is wash it and then devour it with gusto, with or without dressing. But the way I’ve been storing my lettuce is through refrigeration. As mentioned, I’m on a sojourn, and the kitchen I’m using is not fully equipped. However, this does not mean my love for creating nourishing dishes and mindfully crafted recipes will stop just because of a makeshift kitchen (I’m grateful to have a kitchen!). Creativity is something we all embody, along with resourcefulness and ingenuity. Aherm.

So now, I am slowly easing back to how I procured my fresh produce years back, pre-pandemic. I’d go out weekly and just get what I felt like consuming or whatever was available in the market. I’ve always loved my Philippine Cabbage. Yep, I prefer it over green and napa cabbage. Bok Choi or Taiwanese Pechay is next. Probably the green-ness of it won me over. We feed with the eyes first, as they say. LOL. 

This green cabbage dish, together with green capsicum is called luntian for one simple reason: both ingredients are green. In Tagalog, green is luntian or berde (Spanish influence). This can definitely be enjoyed as a main dish or a side if you’d rather have other dishes with it.

And another set of #katutubo101 on this wonderful Thursday!

What type of cabbage do you usually enjoy? I’d love to read your comments below and, of course, drool over your recreation of this dish on  IG @amreyskitchen (#amreyskitchen #amapolism #mindfuleating). Remember, sharing is loving.

Let’s keep spreading LOVE with Amrey’s Kitchen™ mindfully crafted recipes and creations!

Happy stir-frying, lovelies! #mettalove