Ginataang Kalabasa at Sitaw (Squash and Green Beans in Coconut Milk)

Ingredients

• 2 cups Kalabasa (Filipino squash)
• 1 cup Sitaw (long green beans)
• 1 can Coconut milk
• 1/2 medium Onion
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1 tablespoon Fish sauce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: Peel and cut the 2 cups of Kalabasa (Filipino squash) into 2.54 cm cubes. Trim and cut the 1 cup of Sitaw (long green beans) into 5.08 cm pieces. Peel and finely chop the 1/2 medium Onion. Mince the 2 cloves Garlic. Grate or finely mince the 1 teaspoon Ginger.
2. 2In a large heavy-bottomed pot, combine the 1 can of Coconut milk, the chopped 1/2 medium Onion, the minced 2 cloves Garlic, and the minced 1 teaspoon Ginger. Place the pot over medium heat.
3. 3Bring the coconut milk mixture to a gentle simmer, stirring occasionally. Cook for 5 minutes, allowing the flavors to meld. Do not let it boil rapidly.
4. 4Add the cubed 2 cups of Kalabasa (Filipino squash) and the cut 1 cup of Sitaw (long green beans) to the pot. Stir to combine them with the coconut milk mixture.
5. 5Cover the pot and let it simmer gently over medium-low heat for 15 to 20 minutes, or until the squash and green beans are tender when pierced with a fork. Stir occasionally to prevent sticking.
6. 6Once the vegetables are tender, stir in the 1 tablespoon of Fish sauce. Cook for another 1 minute to allow the fish sauce to distribute evenly.
7. 7Serve the Ginataang Kalabasa at Sitaw hot, ideally with steamed rice.

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