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 cup water
- 2 tablespoons oyster sauce
- 1 tablespoon oil
- 1 small onion peeled and chopped
- 2 cloves garlic peeled and minced
- 1 to mato diced
- 1/4 pound about 10 to 12 large pieces shrimp, peeled, deveined and coarsely chopped
- 2 sayote peeled, cored, quartered and sliced on a bias
- salt and pepper to taste
- In a small bowl, combine water and oyster sauce. Stir until blended and set aside.
- In a wide pan over medium heat, heat oil. Add onions and garlic and cook until limp. Add tomato and cook, mashing with back of spoon, until softened.
- Add shrimp and cook, stirring regularly. When shrimp begins to change to pink, add sayote. Add oyster sauce-water mixture. Bring to a boil. Lower heat, cover and continue to cook for about 10 to 15 minutes or until vegetable is tender yet crisp. Season with salt and pepper to taste. Serve hot.