Ginisang Sitaw

Ginisang Sitaw Recipe - Vegetarian Filipino Dish

Region / culture: Philippines, Southeast Asia | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Ginisang Sitaw is a popular Filipino dish made with string beans, pork, shrimp, and bagoong alamang (shrimp paste). It is a flavorful and savory dish that is commonly served with steamed rice.

History

Ginisang Sitaw has been a staple in Filipino cuisine for many years. It is a simple yet delicious dish that is often cooked in Filipino households as a quick and easy meal.

Ingredients

2 tbsp vegetable oil
2-3 cloves of garlic, mashed
1 onion, sliced or minced (white, red, or yellow only)
1 tsp bagoong alamang (shrimp paste), to taste
0.5 cup cubed pork
0.5 cup peeled and deveined shrimp
1 bundle of sitaw (string beans), cut into 3-inch lengths
0.25 cup lukewarm or plain water

How to prepare

In a hot pan, sauté garlic and onion in vegetable oil until fragrant.
Add bagoong and stir well.
Add the pork and cook until it turns slightly brown.
Add the sitaw and continue stirring until it is coated with oil.
If using shrimps, add them to the pan. Be careful not to overcook as they can become tough.
Cover the pan and let it cook for a couple of minutes.
Check the moisture level and stir occasionally. If it becomes too dry, add 0.25 cup of water to prevent burning.
Continue cooking until the string beans are tender yet still crisp.
Serve with hot steamed plain white or jasmine rice, along with your choice of main dish or side dish.

Variations

You can add other vegetables such as bell peppers or tomatoes to add more flavor and color to the dish.
For a vegetarian version, you can omit the pork and shrimp and use tofu or tempeh instead.

Cooking Tips & Tricks

Make sure to cook the pork until it turns slightly brown to enhance the flavor of the dish.

- Be careful not to overcook the shrimp as they can become tough and rubbery.

- Adding a little water while cooking can help prevent the dish from burning and keep the string beans tender yet crisp.

Serving Suggestions

Ginisang Sitaw is best served with hot steamed rice and a side of grilled or fried fish.

Cooking Techniques

Make sure to stir-fry the ingredients quickly over high heat to retain the crispness of the string beans.

- Covering the pan while cooking helps to steam the string beans and cook them evenly.

Ingredient Substitutions

If shrimp paste is not available, you can substitute with fish sauce or soy sauce for a different flavor profile.

- You can use chicken or beef instead of pork for a different variation of the dish.

Make Ahead Tips

Ginisang Sitaw can be prepared ahead of time and stored in the refrigerator for up to 2 days. Simply reheat before serving.

Presentation Ideas

Serve Ginisang Sitaw in a colorful serving dish garnished with chopped spring onions or fried garlic for added flavor and visual appeal.

Pairing Recommendations

This dish pairs well with other Filipino favorites such as Adobo, Sinigang, or Kare-Kare for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over low heat or in the microwave until heated through.

Nutrition Information

Calories per serving

A serving of Ginisang Sitaw typically contains around 250-300 calories, depending on the portion size and ingredients used.

Carbohydrates

Ginisang Sitaw is a low-carb dish, with most of the carbohydrates coming from the string beans and a small amount from the shrimp paste.

Fats

The fats in Ginisang Sitaw come from the vegetable oil used for cooking, as well as the fats naturally present in the pork and shrimp.

Proteins

This dish is a good source of protein, with pork and shrimp providing a significant amount of this essential nutrient.

Vitamins and minerals

Ginisang Sitaw is rich in vitamins and minerals, particularly vitamin C from the string beans and shrimp, as well as iron and zinc from the pork.

Alergens

This dish contains shrimp and shrimp paste, so it may not be suitable for those with shellfish allergies.

Summary

Ginisang Sitaw is a nutritious dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Ginisang Sitaw is a delicious and nutritious Filipino dish that is easy to prepare and perfect for a quick and satisfying meal. Enjoy this flavorful dish with steamed rice and your favorite main dish or side dish.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Ginisang Sitaw. It was many years ago, when I was just a young girl living in the province with my family. We didn't have much, but we always made do with what we had. And one day, my mother's friend, Tita Maria, came over to our house with a big bag of fresh string beans from her garden.

Tita Maria was a wonderful cook, and she loved to share her recipes with others. As soon as she arrived, she rolled up her sleeves and started to teach my mother and me how to make Ginisang Sitaw. She explained that it was a simple and delicious Filipino dish made with string beans, garlic, onions, and ground pork.

I watched in awe as Tita Maria chopped the string beans into bite-sized pieces and minced the garlic and onions with such precision. She then cooked the ground pork until it was browned and fragrant, before adding the vegetables and seasoning everything with soy sauce and fish sauce. The aroma that filled the kitchen was mouthwatering, and I couldn't wait to try the finished dish.

As we sat down to eat, I took my first bite of Ginisang Sitaw and was instantly hooked. The flavors were bold and savory, with just the right amount of crunch from the string beans. I asked Tita Maria for the recipe, and she gladly wrote it down for me, along with a few tips and tricks to make it even more delicious.

From that day on, Ginisang Sitaw became a regular dish in our household. My mother and I would make it together, each of us taking on different tasks in the kitchen. I loved the way the dish brought us together, and how it reminded me of the day I first learned to make it from Tita Maria.

Over the years, I have made some changes to the recipe, adding my own personal touch to make it truly my own. I have experimented with different seasonings and ingredients, always striving to perfect the dish and make it even more delicious.

I have shared the recipe with friends and family, and it has become a staple at gatherings and celebrations. People always ask me for the recipe, and I am more than happy to pass it along, just as Tita Maria did for me all those years ago.

As I look back on that day in the kitchen with Tita Maria, I am filled with gratitude for her generosity and kindness in sharing her knowledge with me. She opened my eyes to the world of cooking and inspired me to learn and experiment with new recipes.

Ginisang Sitaw will always hold a special place in my heart, not just because of its delicious flavors, but because of the memories and the connections it has helped me create with the people I love. And I know that as long as I continue to cook and share this recipe with others, a part of Tita Maria's spirit will always be with me in the kitchen.