Guinataan Sitar And Kalabasa String Beans And Squash Stew Recipes

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GUINATAAN SITAR AND KALABASA (STRING BEANS AND SQUASH STEW)



Guinataan Sitar and Kalabasa (String Beans and Squash Stew) image

In this Filipino one-pot meal of string beans, squash, pork, and prawns, the coconut milk adds richness and flavor.

Provided by lola

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 50m

Yield 6

Number Of Ingredients 10

8 ounces boneless pork loin chops
2 cups light coconut milk
2 tablespoons shrimp paste
1 onion, chopped
1 (2 inch) piece fresh ginger root, peeled and sliced
½ pound peeled and deveined prawns
1 pound fresh green beans, trimmed and cut into 2-inch pieces
1 (1 pound) calabash gourd, peeled and cut into cubes
1 green chile pepper, halved lengthwise
1 cup thick coconut milk

Steps:

  • Cut the pork into bite-sized pieces. Whisk the thin coconut milk and shrimp paste together in a bowl. Pour into a large pot with the onion, ginger, and pork; bring the mixture to a boil, reduce the heat to medium-low, and simmer for 5 minutes.
  • Add the green beans, calabash, and green chile pepper; cover again and continue cooking until the mixture is nearly dry, about 10 minutes. Stir the thick coconut milk into the mixture. Add the prawns; reduce heat to medium, cover, and cook until nearly all the moisture is absorbed and prawns are pink, about 5 minutes. Serve hot.

Nutrition Facts : Calories 353.4 calories, Carbohydrate 14.7 g, Cholesterol 85.7 mg, Fat 25.9 g, Fiber 4.3 g, Protein 20.1 g, SaturatedFat 22 g, Sodium 110.9 mg, Sugar 2.3 g

GUINATAAN SITAR AND KALABASA (STRING BEANS AND SQUASH STEW)



Guinataan Sitar and Kalabasa (String Beans and Squash Stew) image

In this Filipino one-pot meal of string beans, squash, pork, and prawns, the coconut milk adds richness and flavor.

Provided by lola

Categories     Pork Stew

Time 50m

Yield 6

Number Of Ingredients 10

8 ounces boneless pork loin chops
2 cups light coconut milk
2 tablespoons shrimp paste
1 onion, chopped
1 (2 inch) piece fresh ginger root, peeled and sliced
½ pound peeled and deveined prawns
1 pound fresh green beans, trimmed and cut into 2-inch pieces
1 (1 pound) calabash gourd, peeled and cut into cubes
1 green chile pepper, halved lengthwise
1 cup thick coconut milk

Steps:

  • Cut the pork into bite-sized pieces. Whisk the thin coconut milk and shrimp paste together in a bowl. Pour into a large pot with the onion, ginger, and pork; bring the mixture to a boil, reduce the heat to medium-low, and simmer for 5 minutes.
  • Add the green beans, calabash, and green chile pepper; cover again and continue cooking until the mixture is nearly dry, about 10 minutes. Stir the thick coconut milk into the mixture. Add the prawns; reduce heat to medium, cover, and cook until nearly all the moisture is absorbed and prawns are pink, about 5 minutes. Serve hot.

Nutrition Facts : Calories 353.4 calories, Carbohydrate 14.7 g, Cholesterol 85.7 mg, Fat 25.9 g, Fiber 4.3 g, Protein 20.1 g, SaturatedFat 22 g, Sodium 110.9 mg, Sugar 2.3 g

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