I enjoy making this comforting Filipino vegetable stir-fry whenever I want something light yet satisfying. Ginisang Gulay brings together a mix of fresh vegetables simmered gently until tender, creating a wholesome and flavorful dish that feels both nourishing and simple.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 medium bitter gourd (ampalaya), cored and sliced
6 to 8 pieces okra
1 cup sliced tomatoes
8 pieces string beans, sliced into 2-inch pieces
1 Chinese eggplant, sliced
3/4 cup vegetable broth
1 medium yellow onion, sliced
1 1/2 cups cubed calabaza squash
4 cloves garlic, crushed
salt and pepper to taste
3 tablespoons cooking oil
Directions
I start by heating the cooking oil in a pan over medium heat. Once the oil is ready, I sauté the crushed garlic and sliced onion until the onion becomes soft and fragrant.
Next, I add the sliced tomatoes and let them cook for about 2 minutes until they begin to soften. Then I add the cubed calabaza squash and cook it for another 2 minutes, stirring occasionally.
I add the sliced eggplant, okra, string beans, and bitter gourd, and stir-fry everything together for about 3 minutes to combine the flavors.
After that, I pour in the vegetable broth, cover the pan, and let it cook for 5 to 7 minutes until all the vegetables are tender.
Finally, I remove the cover, season with salt and pepper to taste, and transfer everything to a serving plate. I like serving it warm right away.
Servings and timing
This recipe makes 3 servings.
Prep time is 10 minutes, cooking time is 13 minutes, making the total time 23 minutes.
Each serving contains approximately 180 kcal.
Variations
I sometimes like to add tofu for extra protein, which blends nicely with the vegetables. When I want a richer flavor, I include a small amount of shrimp . If I prefer a milder taste, I reduce the bitter gourd or soak it in salted water beforehand. I also switch vegetables depending on availability, such as adding carrots or cabbage.
storage/reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I use a pan over low heat and add a splash of water or broth to keep the vegetables from drying out. I avoid overcooking during reheating to maintain the texture of the vegetables.
FAQs
Can I reduce the bitterness of the ampalaya?
I usually soak the sliced bitter gourd in salted water for about 10 to 15 minutes before cooking to lessen its bitterness.
Can I use other vegetables?
I often substitute or add vegetables like carrots, cabbage, or bell peppers depending on what I have available.
Is this dish vegan?
Yes, I make this dish completely vegan by using vegetable broth and no animal products.
Can I make this ahead of time?
I can prepare it ahead, but I find it tastes best freshly cooked. If I make it in advance, I reheat it gently to preserve the texture.
What can I serve with Ginisang Gulay?
I like serving it with steamed rice, as it complements the light broth and enhances the overall meal.
Conclusion
I find Ginisang Gulay to be a simple yet deeply satisfying dish that highlights the natural goodness of vegetables. It is easy to prepare, adaptable, and perfect for everyday meals. Whenever I want something nourishing without too much effort, this recipe is always one of my go-to choices.
📖 Recipe:
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Ginisang Gulay
- Total Time: 23 minutes
- Yield: 3 servings
- Diet: Vegan
Description
A comforting Filipino vegetable stir-fry featuring a mix of fresh vegetables simmered until tender in a light, flavorful broth. Simple, nourishing, and perfect for everyday meals.
Ingredients
1 medium bitter gourd (ampalaya), cored and sliced
6 to 8 pieces okra
1 cup sliced tomatoes
8 pieces string beans, sliced into 2-inch pieces
1 Chinese eggplant, sliced
3/4 cup vegetable broth
1 medium yellow onion, sliced
1 1/2 cups cubed calabaza squash
4 cloves garlic, crushed
salt and pepper to taste
3 tablespoons cooking oil
Instructions
- Heat the cooking oil in a pan over medium heat.
- Sauté the crushed garlic and sliced onion until the onion becomes soft and fragrant.
- Add the sliced tomatoes and cook for about 2 minutes until they begin to soften.
- Add the cubed calabaza squash and cook for another 2 minutes, stirring occasionally.
- Add the sliced eggplant, okra, string beans, and bitter gourd, then stir-fry for about 3 minutes to combine flavors.
- Pour in the vegetable broth, cover the pan, and cook for 5 to 7 minutes until all vegetables are tender.
- Remove the cover, season with salt and pepper to taste, and transfer to a serving plate.
- Serve warm.
Notes
Soak bitter gourd in salted water for 10 to 15 minutes to reduce bitterness.
Add tofu for extra protein while keeping the dish vegan.
Optional additions include shrimp for a richer flavor.
Substitute or add vegetables like carrots, cabbage, or bell peppers as desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a pan with a splash of water or broth to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Filipino
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
