Ginataang Gulay Recipe

🫛Ginataang gulay ingredients 

Kabocha

This Japanese variety of pumpkin is prized for its deep orange flesh, edible external skin, and concentrated sweetness. The only thing I hate about kabocha is that it's one of the very few squashes that has seeds that don't toast up into a yummy snack. Booo. Thanks a lot, God.

Sometimes they are kinda huge, so if you have a lot left over after making this, use it up in my gochujang and miso seasoned kabocha squash soup.

If you can't find kabocha, regular pumpkin, acorn squash, or butternut squash are good stand-ins: just remember you'll need to peel them first since their skins aren't edible.

Sitaw or Green Beans

Yardlong beans (sitaw) are long beans that you can find at most Asian grocery stores. I use them in everything from my adobong sitaw to Indonesian sambal goreng tempeh and Javanese sayur lodeh, they're that versatile. If you can't get sitaw, regular green beans (like you'd use in som tam or green curry tofu) or slender haricots verts will do the trick.

Jackfruit

Canned young green jackfruit mimics pulled meat with its tender shreds and pulled-pork-like texture. I also use it to make vegan carnitas and jackfruit tamales, where it soaks up flavor and delivers that chewy, slow-cooked energy. Rinse and press it well before cooking to eliminate excess brine so that it doesn't splatter a lot when you sauté it.

Japanese Eggplants

Japanese eggplants are ideal for stewing-they absorb flavor without turning bitter. I use this kind of eggplant to make Thai basil eggplant and Filipino ensaladang talong. If subbing, globe eggplant or Italian eggplant can work as long as they are cut into 1-inch pieces.

Okra

To reduce its signature goopiness, make sure the okra is dry on the outside and then slice it just before cooking. Want it completely non-slimy? My bhindi dry recipe shows you how to coax okra into its crisp, slippery-free potential.

Vegan Fish Sauce

I like the Ocean's Halo brand for a reliable store-bought option. If you want to amp up the funk and heat, use my vegan fish sauce recipe instead. If neither's realistic for you, vegetarian oyster sauce or hoisin sauce will work fine in the recipe, too.

Calamansi

Calamansi is the traditional Filipino citrus juice used in recipes like this one and in my tofu sisig. It comes bottled or frozen at most Asian food stores, but if you can't find it, lemon or lime juice works just fine as a substitute.

📖 How to make ginataang gulay

I saw you hovering over that "Jump to Recipe" button like you're about to pass out from hunger. Scroll to the recipe card if you're in panic-mode. Otherwise, here's how to nail this bad boy from scratch:

Step One

Backstreet Boils:

Bring a pot of water up to a boil over high heat. Add the kabocha and let it cook for 6 minutes until almost fork-tender.

Step Two

James Bean:

Add the sitaw or green beans to the pot and boil them for just one minute to soften them a little.

Step Three

Kurt CoDrain:

Drain both vegetables and set aside.

Step Four

Sauté Zonday:

Cut the pressed tofu into cubes. Heat olive oil in a skillet over medium heat, then sauté the tofu and jackfruit for 6-7 minutes until golden. Remove from the pan and set aside.

Step Five

Okra Winfrey:

Add additional oil to the pan, and after 60 seconds, when it is hot, add the eggplant, okra, and onion. Cook 5-6 minutes until softened.

Step Six

Coconut Milk Jagger:

Return kabocha, sitaw, jackfruit, and tofu to the skillet. Add garlic, ginger, sliced bird's eye chili, vegan fish sauce, tamari, calamansi juice, coconut milk, water, coconut sugar, and salt. Simmer 3-4 minutes until vegetables are tender.

Step Seven

Cilantrony Hawk:

Transfer to a serving dish. Garnish with garlic chives and cilantro, if using.