Sometimes, household finances can get pretty tight to manage and it's always nice to find ways to cut food cost without compromising taste. If you are looking for a vegetable dish that's delicious and nutritious as well as budget-friendly, this ginisang sayote definitely fits the bill. Sayote is one of the cheapest vegetables to start with and by chopping the shrimp, we are able to use less in the dish.
Ginisang sayote pairs well with white rice and fried fish or grilled meat. This quick stir-fry requires the most basic of ingredients and the addition of oyster sauce does wonder to its overall flavor. Try it for dinner tonight and make sure to check out my Ginisang Sayote with Chicken version. Enjoy!
- 1 tablespoon canola oil
- 1 onion peeled and chopped, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 Roma tomatoes, chopped
- ½ pound large shrimp, peeled, deveined and cut into 3 to 4 pieces
- 2 cups water
- ¼ cup oyster sauce
- 4 sayote, peeled, cored, quartered and sliced on a bias
- salt and pepper to taste
- In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.
- Add tomato and cook, mashing with the back of a spoon, until softened.
- Add shrimp and cook, stirring regularly.
- When shrimp begins to change to pink, add sayote.
- When shrimp begins to change to pink, add the sayote.
- Add water and oyster sauce. Stir to disperse and bring to a boil.
- Lower heat, cover and continue to cook until vegetable is tender yet crisp.
- Season with salt and pepper to taste. Serve hot.