Filipino Vegetable Stew (Pinakbet)

Directions

1. Wash all vegetables thoroughly. Slice and prepare them into bite-sized pieces, keeping each type separate for even cooking.
2. Heat the cooking oil in a large pan or wok over medium heat. Add the garlic and onion, sautéing until fragrant and lightly golden.
3. Add the chopped tomatoes and cook for 2–3 minutes, gently pressing them until they soften and release their juices.
4. If using pork or shrimp, add it to the pan and cook until lightly browned. Stir in the shrimp paste and sauté for about 1 minute to release its deep, savory aroma.
5. Begin adding the vegetables, starting with the firmer ones such as squash and long beans. Cook for 3–4 minutes, stirring gently.
6. Add the eggplant, okra, and bitter melon. Mix carefully to avoid breaking the vegetables.
7. Pour in the water or broth and bring the mixture to a gentle simmer. Cover the pan and cook for 10–15 minutes, until the vegetables are tender but not mushy.
8. Taste and adjust seasoning if needed, adding a bit more shrimp paste or salt according to preference.
9. Remove from heat and transfer to a serving dish. Serve hot with steamed rice.

Recipe Details

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Difficulty Level: Easy

Variations & Substitutions

Use fish sauce (patis) if shrimp paste is unavailable, adjusting to taste.
Soak bitter melon slices in salted water for 10 minutes before cooking to reduce bitterness.
Add zucchini or green beans if traditional vegetables are not available.
For a vegetarian version, omit meat and use vegetable broth for a lighter stew.

Serving Suggestions