Pinakbet is a Filipino vegetable dish made with mixed vegetables and flavored with shrimp paste (bagoong).

OVERVIEW

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Calories: Approximately 200 per serving

INGREDIENTS

• 2 tablespoons cooking oil
• 4 cloves garlic, minced
• 1 small onion, sliced
• 1 medium-sized tomato, chopped
• 1 small bitter melon (ampalaya), sliced
• 1 eggplant, sliced
• 1 cup squash or pumpkin, cubed
• 1 cup string beans (sitaw), cut into 2-inch pieces
• 1 cup okra, sliced diagonally
• 1 cup jute leaves (malunggay or spinach can be substituted)
• 1 tablespoon bagoong (fermented shrimp paste) or miso paste for a vegan option
• 1 cup water
• Salt and pepper to taste

INSTRUCTIONS

1. Prepare the Vegetables:
   • Wash and prepare all the vegetables. Slice the bitter melon, eggplant, squash, string beans, okra, and jute leaves.
2. Saute Aromatics:
   • In a large pan or wok, heat the cooking oil over medium heat.
   • Add the minced garlic and sauté until fragrant, about 1 minute.
   • Add the sliced onions and cook until they are translucent.
   • Stir in the chopped tomatoes and cook until they are softened.
3. Add Vegetables:
   • Add the bitter melon, eggplant, and squash to the pan. Stir and cook for about 5 minutes until slightly softened.
   • Pour in the water and bring to a simmer. Cover and let it cook for another 5 minutes.
4. Incorporate Remaining Vegetables:
   • Add the string beans and okra to the pan. Stir well and cook for an additional 5 minutes, or until all the vegetables are tender but still crisp.
   • Season with bagoong (or miso paste for a vegan version), salt, and pepper. Stir to combine.
5. Add Jute Leaves:
   • Finally, add the jute leaves to the pan. Stir and cook for another 2-3 minutes until the leaves are wilted.
6. Serve:
   • Transfer the pinakbet to a serving dish.
   • Serve hot with steamed rice.

Enjoy this flavorful and nutritious Filipino vegetable dish! Adjust seasoning according to your taste preference.