🥥 Ginataang Gulay

Vegetable · Main ingredient: Mixed Vegetables · ⏱ 21 min · Serves 5 · ~₱200 · Best for: Dinner, Lunch

Ingredients

• 2 tbsp 2 tbsp cooking oil
• 4 clove 4 cloves garlic, minced
• 1 pc 1 small onion, sliced
• 1 thumb 1 thumb-sized ginger, sliced into strips
• 150 g 150g pork belly, sliced thin, or 100g dried shrimp
• 2 cup 2 cups coconut milk
• 1 cup 1 cup kalabasa (squash), cubed
• 1 cup 1 cup sitaw (string beans), cut into 2-inch pieces
• 1 cup 1 cup okra, sliced
• 1 pc 1 small eggplant, sliced
• 2 tbsp 2 tbsp bagoong alamang or fish sauce
• 1.5 pc 1-2 pieces siling haba (long green chili)
• 3 pinch salt and pepper to taste
• 0.5 tsp Pepper, to taste

Instructions

1. Heat oil in a pot over medium heat. Sauté garlic, onion, and ginger until fragrant.
2. Add pork or dried shrimp and cook until lightly browned, about 5 minutes.
3. Pour in the coconut milk and bring to a gentle simmer, stirring to prevent curdling.
4. Add the squash first and simmer for 8 minutes until it starts to soften.
5. Add the eggplant, sitaw, and okra, and continue simmering for 6-8 minutes.
6. Season with bagoong alamang or fish sauce, and add the siling haba.
7. Simmer until vegetables are tender and the sauce has slightly thickened, about 5 more minutes.
8. Season with salt and pepper to taste, and serve hot with steamed rice.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.