Pinakbet (Filipino Vegetable Stew)

Ingredients

• •1 bitter melon (ampalaya), halved, seeded, and sliced
• •2 Japanese eggplant, sliced into rounds
• •1.5 cups kabocha or butternut squash, cubed
• •1 cup green beans, trimmed and halved
• •2 Roma tomatoes, diced
• •1 yellow onion, sliced
• •4 garlic cloves, minced
• •2 tbsp shrimp paste (bagoong alamang) or white miso
• •1/2 cup water or vegetable broth
• •2 tbsp neutral oil

Directions

1. 1Heat oil in a large skillet or wide pot over medium heat; sauté garlic and onion for 2 minutes until softened.
2. 2Add tomatoes and shrimp paste (or miso); cook for 3 minutes, stirring, until tomatoes break down into a paste.
3. 3Add squash and pour in water or broth; cover and cook for 5 minutes.
4. 4Add eggplant and green beans; stir gently to combine, then cover and cook for 5 minutes more.
5. 5Add bitter melon slices on top; cover and steam for 4–5 minutes until just tender but still bright green.
6. 6Stir everything gently, taste, and add a pinch of salt if needed.
7. 7Serve immediately over steamed rice — the vegetables should hold their shape and colour.

💡 Bitter melon is sold in the produce section of many Canadian grocery stores (especially T&T Supermarket, Asian markets, and some Sobeys or No Frills locations). To reduce its bitterness, salt the slices for 10 minutes then rinse before using. For a fully vegan version, substitute white miso paste for the shrimp paste — same umami depth. Bagoong is available in jars at Filipino or Asian grocery stores.

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