|Copyright 2012 Ltdan'sKitchen blogs|
Copyright 2012 LtDan'sKitchen blogs
3 cup squash (peeled, cored and cubed)
2-3 bitter gourds, cored and cut into 1-inch slices
2 cups okra, trimmed and cut in half
3 cups eggplant, trimmed and cubed
3 cups string beans or green beans, trimmed and cut into 2-inch lengths
1 onion, diced
3 garlic cloves, minced
2 tbsp fish sauce, optional
3 tbsp vegetable oil
1/4 cup shrimp or fish paste, optional
salt and pepper
4 cups chicken broth
1. Heat the oil in a large pan over medium heat. Add the garlic and onions
and saute until softened. Season with salt and pepper.
2. Add the eggplant, squash and bitter gourd. Mix well and season with the
fish sauce if using. Otherwise, season with salt. Add the broth and bring
to a boil. Lower the heat and simmer for about 5 minutes or until the
squash is almost fully cooked.
3. Add the beans and the okra and simmer until the okra has softened and
the beans are cooked to a crisp green.
4. Check for flavor and adjust with the shrimp or fish paste if using.
Otherwise, use salt. Serve immediately with steamed white rice.