Step by Step
1
Prepare Vegetables
Wash and prepare all vegetables as specified in the ingredients list. For the bitter gourd, you may soak it in salted water for 15-20 minutes, then rinse, to reduce some of its bitterness, if desired.
β± 10 min
2
SautΓ© Aromatics
Heat cooking oil in a large pot or wok over medium heat. Add minced garlic, chopped red onion, and julienned ginger. SautΓ© until aromatic and onions are translucent, about 3-4 minutes.
β± 4 min
3
Add Tomatoes and Bagoong
Stir in the chopped tomatoes and cook until they soften and release their juices, about 3-5 minutes. Add the vegetarian bagoong (or your chosen plant-based umami paste) and stir well, cooking for another minute to allow the flavors to meld.
β± 6 min
4
Simmer Squash and Broth
Add the cubed kabocha squash to the pot. Pour in the vegetable broth (or water). Bring to a simmer, then cover and cook for 5-7 minutes, or until the squash begins to soften but is still firm.
β± 8 min
5
Add Remaining Vegetables
Uncover and add the bitter gourd, eggplant, okra, and long beans. Gently stir to combine, ensuring all vegetables are coated with the sauce. If using, add the green chilies now.
β± 3 min
6
Finish Cooking
Cover again and continue to cook for another 7-10 minutes, or until all vegetables are tender-crisp. Avoid overcooking to maintain their texture and vibrant color. Stir occasionally. Season with salt and freshly ground black pepper to taste. Serve hot.
β± 10 min
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