Ginataang Gulay
This is a simple, healthy, and creamy Filipino vegetable stew recipe that is perfect for lunch or dinner!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Entree, Side Dish, Vegan
Cuisine: Filipino
Servings: 4 servings
Calories: 628kcal
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In a skillet over medium-high heat, add oil and fry the diced luncheon until browned on all sides.
Next, move the fried luncheon on the side and saute onions and minced garlic for 30 seconds.
Toss in diced squash, green beans, eggplant, oyster mushroom sauce, and okra and continue sauteing for another 2 minutes.
Pour the vegetable broth and coconut milk and bring the mixture to a quick boil and reduce to simmer for 15 minutes.
Season with salt and ground black pepper to taste and serve steamed rice.
Serving: 1g | Calories: 628kcal | Carbohydrates: 50g | Protein: 10g | Fat: 49g | Saturated Fat: 43g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 2556mg | Potassium: 1589mg | Fiber: 9g | Sugar: 15g | Vitamin A: 16143IU | Vitamin C: 57mg | Calcium: 218mg | Iron: 10mg