Vegetarian Kare-Kare

Kare-Kare is a classic Filipino stew made of meat and vegetables in thick and creamy peanut sauce. This is the vegan version using snow fungus which is also called the tremella, natural mushroom, good for health. It can mostly be found in Chinese grocery stores.

Ingredients:
3 tbsp oil
4 garlic cloves, minced
1 medium white onion, chopped
6 cups water
2 eggplants, cut into one-inch slices
1 piece beef or chicken bouillon cube
2½ tablespoons achuete, fried in oil to gather the color
1 small bottle peanut butter (I use the whole bottle but you can lessen it if you do not want it to be too much sweet peanut in taste)
1/3 cup ground white rice or more depending how thick you want it to be like
1 small bunch long beans, cut to 2-inch slices, ends removed
2 pieces dried snow fungus, soaked in warm water for 1-3 minutes, base removed, cut into big chunks
1 bundle pechay, bottom stalk cut off, thoroughly washed
salt to taste

Note : Banana blossoms can be added but I prefer it without for vegan version

Procedure:
In a large pot, saute garlic and onions. Add few pinches of salt. Saute until onions are translucent.
Add eggplant, water, bouillon cube, and achuete. Mix and cover pot. Simmer until eggplant  are tender. Add peanut butter and ground rice. Keep mixing until sauce gets smooth and creamy. If sauce gets too thick, add more water to adjust the consistency.
Add long beans, snow fungus, and pechay. Put to a boil and turn off heat.

Serve over rice and vegan bagoong on the side.