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–+ servings

Ginataang Gulay Vegetables with Coconut

A vegetable specialty from the Philippines
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Keyword: Vegetables, Coconut, Soy, Ginger
Course: Vegetables
Cuisine: Philippines
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6 Servings
Calories: 51kcal
Author: MJF
Cost: £5.00

Equipment

  • 1 Wok
  • 1 Wooden Spoon

Ingredients

  • 1 Onion ½ “dice.
  • 2 Cloves Garlic finely chopped
  • ½" Piece Ginger finely chopped
  • 1 each Carrot ½“ bias cut.
  • 1 each Aubergine ½ “dice.
  • 1 each Sweet Pepper ½ “dice.
  • 1 each Broccoli cut into florettes.
  • 6 pieces Okra cut into halves on bias.
  • ½ Cup Green Beans 1” lengths.
  • 6 pieces Mushroom ½ “dice.
  • 1 Tbsp. Brazilian Spice Blend (Turmeric)
  • 1 Tin Coconut Water
  • 2 Tbsp. Soy Sauce
  • 1 Tbsp. Coconut Vinegar
  • 1 tsp. Fish Sauce
  • 2 Stalks Lemongrass tied and bruised.
  • 1 Tbsp. Sesame Seeds toasted.
  • 2 Tbsp. Cornflour dissolved in 3 Tbsp. Water (optional)

Instructions

  • Heat the oil in a wok or frying pan.
  • Sauté the garlic and ginger for 30 seconds and add the onion and carrot.
  • Cook until translucent, and add the aubergine, pepper, broccoli, and Brazilian spice, cooking for a further 1 minute.
  • Add the coconut water, soy sauce, vinegar, and fish sauce, then bring it to a boil.
  • Add the okra, beans and mushrooms and lemongrass, and simmer for 2 minutes, until all vegetables are cooked.
  • Thicken with the cornflour, if using, taste and adjust seasoning.

Notes

A wide variety of vegetables can be used in this dish, adjusted to your preference and seasonal availability.

Nutrition

Calories: 51kcal | Carbohydrates: 7g | Protein: 4g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 346mg | Potassium: 341mg | Fiber: 1g | Sugar: 3g | Vitamin A: 102IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg