Ginisang Gulay

Name: Ginisang Gulay
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 Servings
Ingredients: 1 tablespoon canola oil; 1 onion, peeled and chopped; 2 cloves garlic, peeled and minced; 2 Roma tomatoes, chopped; ½ pound shrimp, peeled and deveined; 1 tablespoon fish sauce; 2 cups water; ½ small calabasa, peeled and cut into 1-inch cubes; 1 bunch long beans (sitaw), ends trimmed and cut into 3-inch lengths; 3 Thai eggplants, ends trimmed and quartered; 2 medium ampalaya, ends trimmed and cut into 3-inch lengths; 8 pieces okra, ends trimmed and cut into 3-inch lengths; 2 medium patola, peeled and cut into ½-inch rounds; salt and pepper to taste

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
6 Servings
Calories
137 kcal
Course
Main Course
Cuisine
Filipino

Ginisang Gulay

Gemma Fleming

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Looking for a healthy and tasty side dish? Ginisang Gulay is made of nutritious vegetables and protein-packed shrimp you'll feel good serving the whole family. Plus it's super easy to make and budget-friendly, too!

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Ingredients

Servings

1 tablespoon canola oil
1 onion, peeled and chopped
2 cloves garlic, peeled and minced
2 Roma tomatoes, chopped
½ pound shrimp, peeled and deveined
1 tablespoon fish sauce
2 cups water
½ small calabasa, peeled and cut into 1-inch cubes
1 bunch long beans (sitaw), ends trimmed and cut into 3-inch lengths
3 Thai eggplants, ends trimmed and quartered
2 medium ampalaya, ends trimmed and cut into 3-inch lengths
8 pieces okra, ends trimmed and cut into 3-inch lengths
2 medium patola, peeled and cut into ½-inch rounds
salt and pepper to taste

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Instructions

In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.
Add tomatoes and cook, mashing with the back of a spoon until softened and release juices.
Add shrimp and cook just until color changes.
Add fish sauce and cook for about 1 minute.
Add water and bring to a boil.
Add calabasa and cook for about 3 to 5 minutes or until half-done.
Add long beans and cook for about 2 to 3 minutes.
Add eggplant, ampalaya, and okra, and cook for about 2 to 3 minutes.
Add patola and cook for another 2 to 3 minutes or until vegetables are tender yet crisp.
Season with salt and pepper to taste. Serve hot.

Notes

Add the vegetables according to what cooks longer, such as calabasa first, patola last.

Nutrition Information

Show Details

Calories 137kcal (7%) Carbohydrates 19g (6%) Protein 11g (22%) Fat 3g (5%) Saturated Fat 0.3g (2%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.01g Cholesterol 61mg (20%) Sodium 298mg (12%) Potassium 976mg (28%) Fiber 7g (28%) Sugar 9g (18%) Vitamin A 1512IU (30%) Vitamin C 54mg (60%) Calcium 85mg (9%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 137 kcal

% Daily Value*

Calories	137kcal	7%
Carbohydrates	19g	6%
Protein	11g	22%
Fat	3g	5%
Saturated Fat	0.3g	2%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	0.01g	1%
Cholesterol	61mg	20%
Sodium	298mg	12%
Potassium	976mg	21%
Fiber	7g	28%
Sugar	9g	18%
Vitamin A	1512IU	30%
Vitamin C	54mg	60%
Calcium	85mg	9%
Iron	1mg	6%