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Ginisang Gulay
Looking for a healthy and tasty side 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!
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Main Entree
Cuisine:
Filipino
Servings:
6
Servings
Calories:
137
kcal
Author:
Lalaine Manalo
Ingredients
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
US Customary
-
Metric
Instructions
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.
Notes
Add the vegetables according to what cooks longer, such as calabasa first, patola last.
Nutrition
Calories:
137
kcal
|
Carbohydrates:
19
g
|
Protein:
11
g
|
Fat:
3
g
|
Saturated Fat:
0.3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.01
g
|
Cholesterol:
61
mg
|
Sodium:
298
mg
|
Potassium:
976
mg
|
Fiber:
7
g
|
Sugar:
9
g
|
Vitamin A:
1512
IU
|
Vitamin C:
54
mg
|
Calcium:
85
mg
|
Iron:
1
mg