2 tablespoons vegetable oil
1 (1/2 pound) container anchovy fillets, quartered
1 tablespoon beef bouillon granules
2 2/3 cups water
1/2 cup green leafy leaf, crushed
1 tablespoon fish sauce
3 roma (plum) tomatoes, diced
3 small red onions, diced
2 tablespoons chopped fresh parsley
1 clove garlic, pressed into seeds
3/8 cup chopped fresh ginger root or lemon zest
red onions, chopped
In a large, resealable plastic bag, add the oil, anchovies, bouillon, water, green leafy, tomatoes, onion, parsley, garlic, ginger and garlic. Shake well and seal bag. Discard remaining ingredients.
Place bag into a large, resealable plastic bag with sealable lid. Push valve on top of bag. Place bag in a plastic bag, seal, and shake until well coated. Place in resealable plastic bag.
Bring water and green leafy leaf to a boil in large, heavy skillet. Reduce heat to low. Add beef and tomatoes and stir. Cook, stirring occasionally, for about 30 minutes or until meat is tender and vegetables are flavorful. Remove from heat.
Stir in cooked fish and stir well. Spoon meat mixture into bag with locked top; seal to contain fish.
Stir in roma tomatoes, onion, parsley and garlic and set aside. Stir in ginger root and lemon zest.
Bring a large pot of water to a boil, add pasta, and cook for 8 to 10 minutes or until al dente; drain. Stir in hot rice and veggies.
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