I already have a pinakbet recipe on this site. That stir-fry vegetable recipe was one cooked with shrimp paste. For this post however, I’m cooking pinakbet (or pakbet) with fish paste. Also, I’m going back to the staple ingredients of pinakbet. We’ll make this stir-fry recipe even more quick and easy.
Read on to get my pinakbet recipe.
Pinakbet (or pakbet) is a stir fry vegetable Filipino dish. That’s for certain! It may be cooked with seafood, pork or it may be a purely vegetable recipe. Depending on where you are in the Philippines, pinakbet can be a spicy, creamy diningding or a full-bodied bulanglang. To avert confusion as to this simple dish, let’s all agree to one thing – that pinakbet is a stir-fry vegetable recipe.
Ok, going back to the basic, right? I’ll be using only 3 main vegetables for this recipe. This one’s not only low on calories, low on fats, high in nutrition; but it’s gonna’ be a budget-friendly dish, too. Also, mind that we are not going to need any MSG sprinkles to make our pinakbet yummy! We’ll do this the good old-fashioned way.
Ready? Here we go…
Stir-Fry Vegetable
Ingredients
- Garlic crushed and chopped
- Onions cut
- Tomatoes cut
- Okra ladyfingers, cut in 2
- Eggplant cut and soaked in water
- Bitter gourd or bitter melon ampalaya, cut
If you're not such a fan of the bitter gourd's bitterness, just use a little; or you can skip it altogether. Yardlong beans would make a good alternative to this vegetable.
- Fish paste
- Fish sauce
- Ground pepper
- Water
- Cooking oil
- Sugar
Instructions
- Heat the oil in the pan.
- Saute' the garlic when the oil is ready.
- Add the tomatoes. Stir well.
- Season the dish with fish sauce.
- Cover the pan to soften the tomatoes.
- Crush the tomatoes so that it releases more juice.
- Add the bitter gourd. Stir well.
- Add the remaining vegetables - eggplants, okra; as well as the onions.
- Add water to cook the vegetables entirely.
- Season the dish with fish paste, fish sauce and pepper.
- Allow the dish to simmer under low to medium heat.
- Taste the sauce of the dish. Add sugar to counter the taste of the bitter gourd.
- Let it simmer for at least 5 minutes more.
- Adjust the taste with fish sauce and pepper for the last time.
- Turn the heat off.
- Let it cool without cover until it's serving time.
Video
Notes
I hope you enjoyed this one.
Other ways to make Stir-Fry Vegetable
Always use fresh ingredients when making stir-fried vegetables. You can also buy pre-cut vegetables to save time. Try baby carrots. They are usually sold in bunches with the green tops still attached. They are delicious, sweet and can be purchased year round in the produce aisle of your local grocery store. You can also purchase pre-cut carrots at the grocery store. Once you’ve sliced them, you’ll have a delicious stir-fried meal like a japanese fried shrimp in no time.
A simple stir-fry vegetable recipe is a great weeknight meal. It is packed with fresh vegetables. Some of my favorites like a sausage broccoli quiche include broccoli, snap peas, peppers, and carrots. Try experimenting with the vegetables you love the most. If you don’t like them in stir-fried form, you can easily make them with your favorite ingredients and spices. This recipe can be served as a side dish with a main course.
To get the perfect stir-fried vegetable, you need to start with olive oil. Place the oil over a medium heat and add the minced garlic. After a minute, add the carrot, bell pepper, onion, and mushroom. Continue to cook the vegetables until they’re tender and the mushrooms have taken on the flavors of the homemade sauce. Once they’re tender, you can make sauteed, roasted, or even Italian sausage-stuffed mushrooms. To make the sauce more interesting, add a few chopped red onions to your mix.
This recipe is the most popular stir-fry vegetable recipe in the world. It’s quick and easy to make, and tastes delicious! Regardless of whether you prefer to add meat, fish, or vegetables, you’ll love this dish! Unlike many other vegetable recipes, stir-fry vegetables are delicious and healthy. The taste of this dish can be incredibly tasty and satisfying! Enjoy! When you prepare your next stir-fry, use it as a basis for the rest of your meal.
Incorporate vegetables according to the recipe. While you’re making stir-fry vegetables, you can also use frozen vegetables. When using frozen vegetables, make sure to use those that aren’t more than a year old. And, make sure to thaw the vegetables before you cook them. When using frozen veggies, it’s important to add them at the end. Then, add the sauce and stir-fry your veggies in a single pan.
A good stir-fry recipe should be made in the microwave or on the stove. The stir-fry should be eaten within a few minutes. When you make the stir-fry, make sure to use the right amount of liquid. Be sure to avoid overcooking the meat. Then, stir-fry will be more flavorful! Once everything is cooked, serve the meal with a bowl of rice or noodles.
As for the vegetables, you can use the ones that are soft. You can use baby corn and water chestnuts, which are popular in Asian cuisine. You can also add mushrooms and onion if you’re using large amounts. Adding mushrooms will give your stir-fry a more flavorful texture. After adding the vegetables, add the sauce. It will keep in the fridge for up to 4 days. You can freeze the sauce until you’re ready to eat.
The sauce can be made ahead of time. If you’re cooking for one or two people, you can make it in advance. If you have a lot of leftovers, you can make more than one stir-fry at a time. When reheating, it’s best to use a light sauce. If you’re preparing a large amount of vegetables, you can use a sauce that’s sweet and savory. A good sauce can add a lot of flavor to the vegetables.
Besides using a sauce, you should use the right ingredients. You can substitute the vegetables for the sauce. You can also add fresh herbs and spices to the sauce. Aside from vegetables, the stir-fry should have a low smoke point. While a stir-fry should be spicy, the vegetables should be tender. Keeping them raw will lose their crunch and color. The vegetables should be cooked just until they are crisp, but not overcooked.
