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
