Pinakbet ( Philippine Vegetable Stew)
- Reviews 4
Ready In: 45 mins
Serves: 4-6
Ingredients
- 1 lb Japanese eggplant, cut into 2 inch sections
- salt
- 5 ounces long beans, trimmed, cut into 3 inch lenghts
- 5 pieces fresh ginger, quarter sized
- 3 garlic cloves
- 1 medium onion, chopped
- 4 teaspoons Japanese soy sauce
- 1 1⁄2 lbs red squash
- 10 whole okra, trimmed
Directions
- Brown the ginger, garlic and onions.
- Add two cups of water and all the ingredients.
- Simmer vigourously for 20 minutes.
- Stirring often.
- It is done when the liquid is thick and the vegetables are tender.
- Add salt if necessary.
- Remove the ginger.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off