Ginataang Gulay
​Yana Gilbuena
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Ingredients

• 2 cans of coconut milk
• 2 quarts of veggie stock (or water)
• 5 cloves of garlic, smashed and minced
• 1 cup diced red onions
• 2 tbsp of minced ginger
• 1 stalk lemongrass, pounded and minced
• 8 oz of shiitake mushrooms, sliced
• 8u oz of seasonal squash, cubed
• 8 oz. green beans, cut 2” wide
• 8 oz eggplant, cubed
• 1 small squash, roasted, de-seeded and pureed
• 1 cup fish sauce
• 2 tbsp ginisang bagoong
• 2 tbsp dashi (optional)
• 1 cup canola/coconut oil
• 1 tbsp fried garlic
• 1 bunch scallions, sliced on a bias

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Preparation

1. Preheat the oven to 450°F
2. In separate bowls, toss the veggies except for the mushrooms with 2/3 of the oil and dish sauce. Coat evenly. Set aside. 
3. In separate lined pans, put the befits in the oven for 20-30 mins. 
4. In a pot, heat the remaining oil on medium to high heat. Add garlic, red onion, ginger, and lemongrass. Sauté until brown.
5. Add 1 quart of the stock and two cans of coconut milk. Bring to a boil while stirring to avoid burning the bottom. Cover and simmer for 30 minutes. 
6. Check the veggies in the oven. If they are browning and for tender, take them out and set aside.
7. Add the puréed squash to the pot ; stir until fully incorporated. Add the mushrooms. Stir.
8. Add the bagoong and fish sauce incrementally until you reach the desired saltiness. 
9. Arrange your veggies in a bowl, pour the ginataan sauce and serve in a bowl with rice.
10. Garnish with scallions and fried garlic.
11. Enjoy.