Wednesday, March 30, 2011

Ginisang Gulay - KCC March Challenge

It has been my practice for the past 3 - 4 years to give up meat for the entire Lenten Season. It meant giving up juicy delicious cuts of beef, pork, lamb and chicken from Ash Wednesday up to Easter Sunday.
This year I decided to start early (February 1 to be exact) in order to ween myself to an almost vegetarian fare ( I still consume seafood, eggs. milk and cheeses).
Being a carnivore (hah!) I don't have an arsenal of vegetarian recipes at my disposal, which is why i decided on making ginisang gulay. This dish, although simple in terms of preparation is bursting with the flavor of tomatoes, garlic and onions, and for someone who arrives late and still has to make dinner, (sometimes) this is a reliable go to dish.
I know the challenge said to prepare a vegetarian dish, but I just had to add shrimps. (Don't worry I only added like 8 pieces).

I decided to give up rice too (I replaced it with quinoa and couscous).
I was the only one at home to go on the rice free, pesco-ovo-vegetarian route and yes I feel envious whenever they chow down on yummy beef-pork-lamb-chicken but I'm sticking to my Lenten sacrifice. After all it's just gonna be a few more weeks :).


I didn't bother measuring and neither do I bother with what vegetable goes first.

Ginisang Gulay

garlic, minced
onions, sliced
tomatoes, chopped
fish sauce
veggies (to be honest, I grabbed a package of Trader Joe's mixed asian vegetable and did away with the sauce that came with it, although it also tasted good)
shrimps (just a handful)
oyster sauce (about 1 tsp)

In a pan, heat oil. Saute garlic, onions and tomatoes until fragrant and tomatoes are tender.
Add, pepper and fish sauce (start with a small amount. you can always adjust it.). Saute shrimps. Add the vegetable. Add a little water and the oyster sauce.
Adjust seasonings accordingly. Cover pan and simmer until vegetables are tender.
Serve with rice. (or in my case, quinoa)