Holiday Recipe With Aileen Suzara of Sariwa!
Winter is the perfect season to draw close with loved ones, and enjoy the vibrant and comforting flavors of the harvest. Ginataan gulay is an adaptable recipe that can use any vegetables available - my favorite is with kalabasa, or kabocha squash. I love pairing dishes with garlicky red or black rice, which has higher fiber and nutrients than white rice, and also a delicious texture and fragrance.
- Aileen Suzara, MPH, and chef-founder of Sariwa
1 Tbs olive oil
1 small onion, diced
4 cloves garlic, minced
1 Tbsp grated ginger
3 cups kabocha, cubed
2 cups sitaw or green beans (or any veggie of choice!)
1.5 cup coconut milk
1 jalapeño or Birdseye chili, sliced (optional)
1 cup shiitake or oyster mushrooms
sea salt and pepper
Lemon or calamansi
Optional: 1 birdseye or green chili, add briny flavor with bagoong (shrimp paste) or patis (fish sauce) or vegetarian bagoong (this exists!)
Heat oil in heavy-bottomed pan over medium heat.
Add onions, sprinkle with salt, and cook until soft.
Add garlic and ginger and sauté until fragrant.
Add coconut milk and squash, cover, and simmer until squash is tender.
Add longbeans and chilis and simmer just until longbeans are tender.
In a separate pan, sauté the mushrooms with a drizzle of oil and a splash of soy sauce until mushrooms are tender. Combine mushrooms into the ginataan.
Season to taste with salt, pepper, and a big squeeze of citrus. Enjoy with hot rice.