Sautéed vegetables are a staple in Filipino cuisine and are often served as a side dish or used as an ingredient in other dishes. Millie’s sautéed vegetable recipes are no exception. She has a variety of recipes, ranging from sautéed bok choy to sautéed bottle gourd (upo) and more.
Her standard sautéed vegetable recipe begins with heating oil in a pan and sautéing garlic and onions until fragrant. Next, the vegetables are added and sautéed until they are cooked but still crisp. Finally, salt and pepper are added to taste.
One of Millie’s most popular sautéed vegetable recipes is her Ginisang Ampalaya or sautéed bitter melon. The bitter melon is sliced and soaked in salt water to remove some of the bitterness. It is then sautéed with garlic, onions, tomatoes, and ground pork to create a flavorful dish that is both healthy and delicious.
Another sautéed vegetable recipe that Millie loves to make is Ginisang Kangkong or sautéed water spinach. The water spinach is sautéed with garlic and onions, and then seasoned with fish sauce or soy sauce for added flavor.
Whether you prefer your vegetables plain or with meat, Millie’s sautéed vegetable recipes are sure to satisfy your taste buds. Give them a try and experience the flavors of Filipino cuisine.
Sautéed Bok Choy Ingredients: 4-6 servings
1-2 bundles of thinly sliced pechay(bok choy) leaves
1/2 lb. of pork belly in cube sizes
1 large sliced tomatoes
2 cloves of minced garlic
1/2 medium sliced onion
2 tbsp. of fish sauce(optional)
salt & peppers to taste
1/4 cup of water
cooking oil(optional)
Cooking Procedure:
- Boil pork belly cubes a fair amount of water on a large pan until they are golden brown. Remove and transfer to a bowl or plated and set aside.
- Using the oil produced by pork belly cubes, sauté garlic, onions and tomatoes. Smash sliced tomatoes with a spoon to allow more juice from it. Stir ingredients to combine.
- Bring the pork belly meat back and stir it with the sauteed spices to incorporated mixture. Apply fish sauce, if desired, or just salt and peppers will do to taste.
- Stir to combine all ingredients, add the sliced pechay or bok choy leaves, next, stir to combine, add a small amount of water to add more sauce, if desired.
- Sprinkle more salt and peppers if necessary, apply a lid to cover, then leave it to simmer for 3-5 minutes, or until bok choy leaves and pork belly cubes are fully cooked.
- Remove from the heat, serve this delicious sautéed vegetable recipe hot, with steamed rice.
Tip: Boiled chicken strips, sardines and dried fish are great examples of meat substitutes. Others apply bagoong alamang(shrimp paste) in the mix. Suggested side dish for sautéed recipes are fried fish mackerel(galunggong), adobo or chicharrones.
Sauteed Bok Choy (Pechay) with Shrimps
Sauteed Bok Choy with Sardines Topping Steamed Rice
