This Ginisang Patola with Mushroom recipe is a must-try if you're searching for an easy and delicious Filipino dish! Patola (sponge gourd) is sautéed in a rich mixture of shiitake mushrooms, vermicelli noodles, and plant-based meat substitute slices which makes a healthy option for lunch or dinner.
Looking for more easy stir-fried vegetable recipes? Try Stir-Fry Mung Bean Sprouts, Easy Stir Fry Cabbage, and Tofu Stir Fry with Snow Peas recipes!
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What is Ginisang Patola with Mushroom?
Ginisang Patola with Mushroom is a classic Filipino dish made with sautéed sponge gourd and mushrooms. It's a simple, versatile, and nutritious recipe that can be served as a side dish or as a main course. It's a comforting soup that exemplifies Filipino cuisine by blending fresh veggies with a sautéing technique to produce a quick and easy meal.
This stir-fry recipe is made with plant-based meat substitute slices and vermicelli noodles for a vegetarian version which makes it a healthier option for lunch or dinner. Read more about this simple Filipino dish and give it a try. Happy cooking!
Health Benefits of Patola (Sponge Gourd)
- Aids blood sugar management.
- A rich source of vitamins and minerals.
- It helps lower the risk of chronic diseases.
- Improves weight management and digestion.
Variations
- Vegetable Mix: Add more vegetables for color and texture. To add diversity to the sauté mix, try adding snap peas, bell peppers, or carrots.
- Protein Selection: Feel free to use tofu, tempeh, or any meat of your choice for a source of protein.
- Flavor twist: You may add chili peppers for a spicy kick, or ginger, roasted garlic, and soy sauce for a slightly distinct flavour profile.
Substitutions
- Patola (Sponge Gourd or Luffa): Zucchini or cucumber can be used if patola is unavailable. When cooked, they both have a mild flavor and a similar texture.
- Mushroom: You can replace shiitake mushrooms with cremini, portobello, or button mushrooms. They provide a unique flavor and texture.
- Garlic and Onions: If fresh garlic or onions are not available, garlic and onion powder can be used. Leeks and shallots are also good onion alternatives.
Storage
- Store it in an airtight container to avoid moisture loss and contamination, and refrigerate for up to 3-4 days.
- If you decide to freeze, use a freezer-safe container or a resealable freezer bag and store in the freezer for up to two months. To track storage time, label the container with the date.
Ingredients
Listed below are all the ingredients you will need:
- vegetable oil
- white onion
- garlic
- plant-based meat substitute
- shiitake mushrooms
- oyster mushroom sauce
- patola
- vegetable broth
- vermicelli noodles
- ground black pepper
- salt
See recipe card for quantities.
Instructions
Prepare all the ingredients and let’s begin!
Heat oil on skillet over medium heat and add the sliced plant-based meat substitute. Fry until crisp, and then remove from the skillet.
In the same pan, sauté onions until fragrant.
Add the shiitake mushrooms and the sliced patola, and continue sautéing for another minute.
Pour in the oyster mushroom sauce and mix well.
Add the vegetable broth and bring the mixture to a boil; reduce to a simmer and cook for 10 minutes or until the patola is soft.
Add the garlic, chinese vermicelli noodles, and the fried plant-based meat.
Season with salt and ground black pepper, to taste.
Serve in a bowl with rice and garnish with green onions. Enjoy this healthy dish!
Hint: To achieve the best flavor in Ginisang Patola with Mushroom, sauté the spices until fragrant before adding the patola and mushrooms. This makes a rich base and keeps the vegetables from becoming too soft while cooking.
⭐ Top Tip
Avoid overcooking the mushrooms and patola (sponge gourd), which can become mushy or rubbery. Add them near the end of the sautéing process to preserve their crisp-tender texture and enhance the overall flavor of the dish.
FAQ
More Filipino Vegetable Recipes
Looking for other recipes like this? Try these 3:
Ginisang Patola with Mushroom
Ingredients
- 2 tablespoons vegetable oil
- ¼ cup white onion sliced
- 1 tablespoon minced garlic
- ½ cup choice of plant-based meat substitute sliced
- ½ cup shiitake mushrooms sliced
- 1 tablespoon oyster mushroom sauce
- 1 ½ cups sliced patola peeled
- 2 cups vegetable broth
- 1 ounce vermicelli noodles prep in accordance with package instructions
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
Instructions
- Add oil to a heated skillet over medium heat and add the sliced plant-based meat substitute. Fry until crisp, and then, remove from the skillet.
- In the same pan, sauté onions until fragrant.
- Add the shiitake mushrooms and the sliced patola, and continue sauteing for another minute.
- Pour in the oyster mushroom sauce and mix well.
- Add the vegetable broth and bring the mixture to a boil; reduce to a simmer and cook for 10 minutes or until the patola are soft.
- Add the garlic, vermicelli noodles, and the fried plant-based meat.
- Season with salt and ground black pepper to taste; serve.
Watch The Recipe Video!
Jackie says
I didn't have a lot of the vegetables, but I found similar ones and it still tasted amazing!
Lainey says
Thank you for your support Jackie! I'm so glad to hear that you were able to make the recipe work with different vegetables and that it still turned out amazing! It’s all about getting creative in the kitchen. If you try any other variations, I’d love to hear about them!
Julius says
This is a great recipe, I would substitute miswa if I don't have vermicelli noodles with me.
Lainey says
That's a great idea, Julius. Feel free to do some tweaks according to your preference. Enjoy cooking!