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Filipino Shrimp and Veggie Stew (Pinakbet)

Jen Paleracio
My version of a popular Filipino dish combined with creamy coconut sauce and a blend of spices that warm your heart. Butternut squash, bitter melon, okra, green beans, and Chinese eggplant are the perfect vegetables to make this dish called Pinakbet.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Filipino

Equipment

  • Stockpot
  • Spatula
  • knife
  • cutting board
  • Strainer

Ingredients
  

PROTEIN

  • 3 tablespoons vegetable oil
  • 1 pound shrimp

VEGETABLES

  • 2 cups peeled, deseeded, and cubed butternut squash
  • 1 medium size bitter melon, Slice and deseeded
  • 1 Chinese eggplant, sliced on a bias
  • 1 cup trimmed and sliced green beans
  • 1 cup or 11 pieces of okra
  • 4 minced garlic cloves
  • 1 chopped yellow onion

SPICES

  • 1 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon red chili pepper flakes

COCONUT SAUCE

  • 3 tablespoons soy sauce
  • 2 tablespoons fish sauce
  • 3 tablespoons oyster sauce
  • 1 13.5 oz. canned coconut cream

Instructions
 

  • COOK THE SHRIMP: Heat a stockpot with oil, add the shrimp, and cook for a minute on each side or until opaque. Remove from the pot and set aside. Drain excess liquid from the pot and add more oil to saute the vegetables. See NOTE #1
  • SAUTE: In the same pot add more oil if needed, then add the garlic and toast for a little bit, be careful not to burn them. Then add the onion and cook until tender or translucent. Add cumin, turmeric, and red chili pepper flakes, and stir until combined.
  • ADD THE VEGETABLES AND CONTINUE SAUTEING: Add green beans, okra, bitter melon, soy sauce, fish sauce, and water, then cover and cook until the veggies are tender-crisp about 5 minutes. Remove the cover add the butternut squash, and stir to combine. Then add the coconut cream, stir, cover, simmer, and continue cooking until the butternut squash is fork-tender about 5-8 minutes depending on how thick you slice the butternut squash. Keep in mind to cut your ingredients as close to the same size, so they cook at the same time. Add the eggplant, it cooks fast, as soon as it softens and the skin turns light-colored. Lastly, add the cooked shrimp, turn off the stove, and remove the pot from heat. See NOTE #2
  • SERVE: Serve warm with steamed rice or fried meat, like pork chop or fried fish.

Video

Notes

NOTE #1: Be careful not to overcook your shrimp. As soon as they turn pink or opaque remove them from the pan and set aside until you're ready to add them to the dish. 
 
NOTE #2: For the bitter melon, once they're sliced, add salt and let it rest for at least 5-10 minutes. When you see them sweat (because salt draws out the moisture), rinse under running water. This process mellows down the bitterness and makes the bitter melon a bit tender. 
 
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Keyword bitter melon,, butternut squash, coconut cream, cumin, easy dinner, Filipino cuisine, fish sauce, green beans, kabocha squash, menu planning, menu prepping, okra, oyster sauce, shrimp, soy sauce, string beans, turmeric, winter squash