A simple dish can be super delicious! This simple stir-fried vegetable side dish uses vegetables that you find in a pinakbet but can be made even more delicious. This is flavorful with other ingredients added in. In this case, some gata (coconut milk) together with the bagoong alamang (shrimp paste) makes this ginisa mix creamy.
The ginisang gulay can be made up of other vegetables, too, if you’re not keen on the mix that is listed here! Swap out the sitaw for green peas or Baguio beans. Add carrots or use that as a replacement for the bell peppers. You can also add a can of sweet kernel corn to this veggie mix, a great idea since it marries well with the gata and the bagoong, too.
Ginisang Gulay with Bagoong and Gata Recipe
Ginisang Gulay with Bagoong and Gata Ingredients
- 3 tablespoons cooking oil
- 4 cloves Garlic crushed
- 1 medium red onion chopped
- 6 pieces string beans (sitaw) cut into 2-inch pieces
- 2 cups coconut milk
- 6 to 8 pieces okra
- 1 medium talong (eggplant) sliced
- 1 Small red bell pepper cubed
- 1 1/2 tablespoons shrimp paste (bagoong alamang)
- 1/2 teaspoon ground black pepper or to taste
- 1 red chili to garnish
- Heat oil in a wok. Sauté garlic and onion. Continue to cook until the onions are soft.
- Add the sitaw. Continue to sauté for 3 minutes.
- Pour the coconut milk into the cooking pot. Let come to a boil. Cover the pot and then simmer for 10 minutes.
- Add the okra, and eggplant. Stir and cook for 8 minutes. Then add the bell pepper.
- Stir in the shrimp paste and ground black pepper. Cook for 5 minutes. Transfer to a serving bowl. Serve hot.