How to Make Pinakbet (Filipino Vegetable Stew)

If using bitter melon, combine 2 cups (475ml) water and 2 teaspoons (8g) salt in a medium bowl, and whisk to dissolve. Add bitter melon, and stir to combine. Set aside for at least 30 minutes and up to 1 hour. Vicky Wasik Meanwhile, in a 4-quart stainless-steel saucier or saucepan, heat oil over medium heat until shimmering. Add onion and garlic, season lightly with salt, and cook, stirring frequently, until translucent, about 5 minutes. Add tomatoes and cook, stirring occasionally, until they’ve softened and released their liquid, about 5 minutes. Add ginisang bagoong and stir until well incorporated, about 1 minute. Vicky Wasik Add dashi, bring to a boil over high heat, then reduce heat to a simmer. Add sweet potato and green beans. Cover and cook until vegetables are tender enough to be pierced with a knife, but not completely cooked through, about 5 minutes. Vicky Wasik Drain bitter melon (if using), and add to saucepan along with eggplant, and okra. Cover and continue to cook until all vegetables are tender and completely cooked through, about 10 minutes. Season with salt to taste. Vicky Wasik Transfer to individual serving bowls and serve immediately with white rice. Vicky Wasik