Looking for a healthy and tasty main dish? Ginisang Gulay is made of nutritious vegetables and protein-packed shrimp you'll feel good serving the whole family. Plus, it's super easy to make and budget-friendly, too!
G and I chanced upon a farmer's market en route to San Diego last weekend and decided to make a quick pit stop to check what was available. The outdoor market was reasonably sized, housing about a dozen stalls and a wide array of products from cheeses and cured meats, artisan bread, pastries, jams and preserves, herbs and spices, to fresh fruits and vegetables.
Much to G's chagrin, our quick pit stop turned into a good hour as I wanted to stop at every stall and poke around. Ha! He should have known better than to let loose a food blogger in a farmer's market.
I was very pleased with the few things I bought, but I have to say, my best loot of the day was the organic Asian vegetables I scored for cheap. The okra, Thai eggplant, long beans, patola, and kalabasa were far crisp and fresh than the ones I usually find at Seafood City, and I quickly turned them into a pot of ginisang gulay the next day.
If you're looking for a simple and economical dish you'll feel good serving the whole family, this stew must be on your list! With a hodgepodge of nutritious vegetables and protein-packed shrimp, it's healthy as it is tasty.
- Protein- the recipe uses shrimp, but you can substitute diced pork or grilled fish
- Vegetables- you can also include patani, malunggay, or kamote
- Fish sauce- adds umami flavor; you can swap it with shrimp paste or salt
Add the vegetables according to what cooks longer, such as calabasa first, patola last.
How to serve and store
- Enjoy this nutritious vegetable dish with steamed rice, fried fish, or grilled meat for a delicious lunch or dinner.
- Refrigerate leftovers for up to 3 days.
- Reheat in a microwave at 2 to 3-minute intervals or in a saucepan over medium heat to 165 F.
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 Roma tomatoes, chopped
- ½ pound shrimp, peeled and deveined
- 1 tablespoon fish sauce
- 2 cups water
- ½ small calabasa, peeled and cut into 1-inch cubes
- 1 bunch long beans (sitaw), ends trimmed and cut into 3-inch lengths
- 3 Thai eggplants, ends trimmed and quartered
- 2 medium ampalaya, ends trimmed and cut into 3-inch lengths
- 8 pieces okra, ends trimmed and cut into 3-inch lengths
- 2 medium patola, peeled and cut into ½-inch rounds
- salt and pepper to taste
- In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add tomatoes and cook, mashing with the back of a spoon until softened and release juices.
- Add shrimp and cook just until color changes.
- Add fish sauce and cook for about 1 minute.
- Add water and bring to a boil.
- Add calabasa and cook for about 3 to 5 minutes or until half-done.
- Add long beans and cook for about 2 to 3 minutes.
- Add eggplant, ampalaya, and okra, and cook for about 2 to 3 minutes.
- Add patola and cook for another 2 to 3 minutes or until vegetables are tender yet crisp.
- Season with salt and pepper to taste. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”