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.
Ingredients
- 2 tbsp vegetable oil
- 1 medium yellow onion, sliced
- 4 cloves 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
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1
Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 1 medium sliced yellow onion, 4 cloves minced garlic cloves, and 2 tsp minced fresh ginger and cook until softened and fragrant, about 3 minutes.
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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.
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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.
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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.
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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.
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6
Taste and adjust seasoning with additional bagoong if desired. Serve as a side with steamed rice.