½ cup (1½ pound) vegan ham
2–3 medium bell peppers, cubed
6 ounce package frozen peas
3 ounce tomato paste
1 tablespoon soy sauce
1–2 tablespoons of patis (vegan fish sauce)
2–3 garlic cloves, diced
1 small onion, diced
3–4 bay leaves
2 tablespoons olive oil
1½ cup water
- Heat some oil in a pan, and then add in the garlic.
- Slightly saute for about 30-40 seconds just to get the aroma out.
- Add in the onions, and then the vegan ham. Just cook them so it’s a little bit seared on both sides. Cook the vegan ham just for about 1-2 minutes on medium high heat.
- Put on the pan’s lid to keep the moisture in the vegan ham.
- Add in the water, and then the tomato paste.
- Add in the bay leaves.
- Cook for another 3-4 minutes.
- Add in the soy sauce, and the vegan fish sauce. Cook for 1-2 minutes.
- Put on the lid and reduce the heat a little bit. Let it simmer.
- Add in half of the peas.
- Add in the orange bell peppers, the red bell peppers, the yellow bell peppers, and finally the green bell peppers.
- Slowly stir.
- Let them all cook for another 5 minutes on low to medium high heat.
- Let the stew cools down a bit before serving it.
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