Pinakbet Vegetable Medley

Name: Pinakbet Vegetable Medley
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 2 tbsp vegetable oil; 1 medium yellow onion, sliced; 4 garlic cloves, minced; 2 tsp fresh ginger, minced; 2 medium roma tomato, chopped; 2 tbsp bagoong alamang (fermented shrimp paste; sub miso paste for vegetarian); 8 oz kabocha squash (sub butternut), 1-inch cubes; 2 small Chinese eggplant, 1-inch rounds; 1 medium bitter melon (ampalaya), halved, seeded, sliced; 6 oz Chinese long beans or green beans, 2-inch pieces; 6 oz fresh or frozen okra, trimmed; 1/2 cup water

A classic Ilocano Filipino vegetable dish that simmers bitter melon, eggplant, okra, squash, and long beans together with bagoong (fermented shrimp paste) for a deeply savory, umami-rich side.

40 minEasyServes 4180 cal/serving

FilipinoSideStovetopVegetarianLow CarbLow-SodiumPork-Free

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Ingredients

2 tbsp vegetable oil
1 medium yellow onion, sliced
4 garlic cloves, minced
2 tsp fresh ginger, minced
2 medium roma tomato, chopped
2 tbsp bagoong alamang (fermented shrimp paste; sub miso paste for vegetarian)
8 oz kabocha squash (sub butternut), 1-inch cubes
2 small Chinese eggplant, 1-inch rounds
1 medium bitter melon (ampalaya), halved, seeded, sliced
6 oz Chinese long beans or green beans, 2-inch pieces
6 oz fresh or frozen okra, trimmed
1/2 cup water

Instructions

1

Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 1 medium sliced yellow onion, 4 minced garlic cloves, and 2 tsp minced fresh ginger and cook until softened and fragrant, about 3 minutes.
2

Add 2 medium chopped roma tomato and cook until it begins to break down, about 2 minutes. Stir in 2 tbsp bagoong alamang (fermented shrimp paste; sub miso paste for vegetarian) and cook 1 minute to bloom the flavor.
3

Add 8 oz 1-inch cubes kabocha squash (sub butternut) and stir to coat. Pour in 1/2 cup water and bring to a simmer. Cover and cook 5 minutes.
4

Add 2 small 1-inch rounds Chinese eggplant, 1 medium halved, seeded, sliced bitter melon (ampalaya), 6 oz 2-inch pieces Chinese long beans or green beans, and 6 oz trimmed fresh or frozen okra. Stir gently to combine.
5

Cover and simmer over medium heat until all vegetables are tender but still hold their shape, about 8-10 minutes. Do not over-stir to keep the vegetables intact.
6

Taste and adjust seasoning with additional bagoong if desired. Serve as a side with steamed rice.

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Questions

What is Pinakbet Vegetable Medley?

A classic Ilocano Filipino vegetable dish that simmers bitter melon, eggplant, okra, squash, and long beans together with bagoong (fermented shrimp paste) for a deeply savory, umami-rich side. This reference files it under Filipino side: made on the stovetop, rated easy and about 40 minutes start to finish.

What should Pinakbet Vegetable Medley look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until all vegetables are tender but still hold their shape.

Is there a substitute for miso in Pinakbet Vegetable Medley?

The entry for Pinakbet Vegetable Medley calls for 2 tbsp bagoong alamang (fermented shrimp paste; sub miso paste for vegetarian). In its place: There is no exact match. For the salt and savor, use soy sauce at about half the volume, or tahini with a little soy sauce for body.

Does Pinakbet Vegetable Medley contain shellfish?

Yes: 2 tbsp bagoong alamang (fermented shrimp paste; sub miso paste for vegetarian). The full allergen list for this entry is soy and shellfish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Pinakbet Vegetable Medley keep?

Refrigerate what is left of Pinakbet Vegetable Medley within two hours and eat it within three days. Reheat gently on the stovetop.

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