Pinakbet (Filipino Mixed Vegetable Stew)
Pinakbet is a Filipino mixed vegetable stew with pumpkin, bitter gourd, okra, eggplant, yardlong beans, tomato, and shrimp paste.
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45 mintotal
Prep 20 min · Cook 25 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Mild
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
No inactive time is needed; the vegetables cook in stages, so prep everything before starting the pan.
Method
Heat oil in a wide pan over medium heat, then sauté onion, garlic, and tomato for 3 minutes.
3 min
Add shrimp paste and cook for 1 minute until aromatic.
1 min
Add pumpkin and water, then cover and cook for 6 to 7 minutes.
6–7 min
Add bitter gourd, eggplant, yardlong beans, and okra, then sprinkle with ground black pepper.
Cover and simmer for 10 to 12 minutes, shaking the pan once or twice instead of stirring too much.
10–12 min
Cook until the vegetables are tender but still hold their shape and the sauce is savory and lightly reduced.
How to tell it's done
The vegetables should be tender, glossy, and lightly coated in shrimp paste sauce.
Getting it right
Tip
Avoid over-stirring pinakbet; gentle cooking keeps the vegetables distinct and prevents them from turning mushy.
What to serve it with
Serve with steamed rice as a vegetable-forward Filipino main.
Common mistakes
- The vegetables collapse into a salty mash.
- Add pumpkin first, then the softer vegetables, and shake the pan gently instead of stirring repeatedly.
Substitutions
- Yardlong Beans → Green Beans — Green beans can be used in the same amount.
- Pumpkin → Squash — Use a firm orange squash if pumpkin is unavailable.
Storing and reheating
Refrigerate pinakbet for up to 3 days. Reheat gently in a covered pan; freezing is not recommended because okra, eggplant, and bitter gourd lose their texture.
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