Pinakbet (Filipino Vegetable Stew)

Recipe: Pinakbet (Filipino Vegetable Stew)

Adapted From:  Fat Free Vegan

Tested: Sept. 2014

Servings:   8-12    Prep Time:  25-30 min

Notes: Growing up, the only thing I liked in this dish were butternut squash and chicken. But now I love the eggplant and string beans, and just the combination of everything. I don't like bittermelon though so I didn't add it to this recipe. This time I also didn't have okra, but if I ever see some at the farmer's market, I will try this recipe again. I also added cooked chicken to this, I usually have this in the freezer or baked firm tofu.

Ingredients: 1 lb. eggplants, cut into 2-inch sections 10 whole okra, trimmed 1/2 lb string beans, trimmed, cut into 3-inch lengths 5 quarter-sized pieces ginger 3 cloves garlic, slivered 1 med. onion, chopped 1 1/2 lbs. ripe tomatoes, chopped 4 tsp. fish sauce (I like Red Boat) 2 cups firm diced cooked tofu or 2 cups cubed cut, cooked chicken

Instructions: 1. Brown the onion, ginger, and garlic. 2. Add the tomatoes and cook for a few minutes. 3. Add two cups of water and the remaining ingredients. 4. Bring to a boil, then simmer for 20 minutes, stirring often. It’s done when the liquid is thick and the vegetables are tender. If adding cooked chicken or tofu, add here and stir to combine. 5. Add salt or fish sauce if necessary, remove the ginger, and serve.