Easy Pinakbet (Filipino Vegetable Stew with Bagoong)

5 from 1 vote

Easy Pinakbet (Filipino Vegetable Stew with Bagoong)

This Pinakbet recipe is a hearty Filipino vegetable stew made with shrimp paste that bursts with flavor and texture. This quick-to-make dish is perfect for a healthy, comforting dinner that pairs beautifully with rice.

Prep Time20

Cook Time15

Total Time35

Course: dinner, Main Course, Side Dish

Cuisine: Asian, filipino

Servings: people

Calories: 187kcal

Author: Rose Sioson

Equipment

1 Wok or skillet

Ingredients

4 cloves Garlic crushed
¾ cup Onion chopped
2 pieces Tomatoes chopped
1 pound Shrimp
1 tablespoon Shrimp paste
2 tablespoon Oyster Sauce
2 cups Long Beans/ Sitaw Cut at about 1 ½ inch
2 cups Ampalaya/ Bitter Gourd sliced
2 cups Eggplant/ Talong sliced
2 cups Kabocha Squash chopped
8 pieces Okra ends trimmed
2 tablespoon Cooking oil avocado oil, canola oil or coconut oil

Instructions

Prepare the base: Heat oil in a large pan over medium heat. Sauté garlic and onions until fragrant and translucent.
4 cloves Garlic, 2 tablespoon Cooking oil, ¾ cup Onion
Add Shrimp: Add in the shrimp and cook until pink. Cook for about 2 mins each side then remove the shrimp from the pan.
1 pound Shrimp
Cook the vegetables: Add tomatoes and cook until softened.
2 pieces Tomatoes
Add shrimp paste and seasoning: Stir in the shrimp paste and cook for 2 minutes. Add oyster sauce.
1 tablespoon Shrimp paste, 2 tablespoon Oyster Sauce
Simmer with veggies: Add the squash, long beans, ampalaya, eggplant, and okra. Pour in a little water and cover the pan. Let everything simmer until the vegetables are tender but not mushy.
2 cups Long Beans/ Sitaw, 2 cups Ampalaya/ Bitter Gourd, 2 cups Eggplant/ Talong, 2 cups Kabocha Squash, 8 pieces Okra
Final taste check: Adjust the seasoning with more shrimp paste or oyster sauce if needed.
Serve: Enjoy with steamed rice.

Notes

Don’t overcook the veggies: You want them tender but not mushy, so check frequently.
Balance the flavors: Adjust the shrimp paste to suit your taste—start with less, then add more if needed.
Cook the bitter gourd last: Ampalaya tends to overcook easily, so add it towards the end to keep some crunch.

Nutrition