Adding a little bit of this and that gives this traditional Pinoy dish an upgrade. We’re pretty sure you will come to love this version.

This Ginataang Gulay Recipe / Vegetables Cooked in Coconut Milk serves 4. Preparation time is 15 minutes. Cooking Time is 15 minutes.

Ginataang Gulay Recipe / Vegetables Cooked in Coconut Milk Ingredients:
2 tablespoons corn oil
1 onion, minced
2 cloves garlic, julienned
200 grams white shrimp, peeled and deveined, with tails left on
1 piece finger pepper (siling haba)
1 to 1 1/4 cups coconut milk
1 bundle morning glory (kangkong), use only tender parts and some stems
2 eggplants, roasted, skins peeled off
2 teaspoons fish sauce or more to taste
1/4 teaspoon freshly cracked black pepper

Ginataang Gulay Recipe / Vegetables Cooked in Coconut Milk Cooking Procedures:
1. In a medium saute pan, heat oil. Add onion and cook until translucent. Stir in the garlic, then the ginger.
2. Add the white shrimps; saute until they turn pink. Stir in the finger pepper.
3. Pour in the coconut milk; stir. Add the kangkong and simmer for 2 to 3 minutes.
4. Add the eggplant and cook for another 2 to 3 minutes. Season with fish sauce and black pepper. Remove from heat, transfer to a serving plate, and serve.

Tip: Can’t get enough of greens? Other vegetables, like Baguio beans or squash, can be thrown into this dish too.