Ginataang Kalabasa (Egg-Free)

Instructions

1. 1Prepare your ingredients: Peel and finely mince the 2 cloves of garlic. Peel and finely mince the 1 tsp of ginger. Peel and finely dice the 1/2 medium onion into small, even pieces. Cut the 2 cups of kalabasa squash into 2.54 cm cubes. Trim the ends off the 1 cup of long beans and cut them into 5.08 cm lengths.
2. 2Heat 1 tablespoon of neutral oil (like vegetable or canola, not listed but assumed for sautéing) in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the diced onion, minced garlic, and minced ginger. Sauté for 3-5 minutes, stirring frequently, until the onions are softened and translucent and the garlic and ginger are fragrant.
3. 3Add the 2 cups of kalabasa squash cubes and the 5.08 cm lengths of long beans to the pot. Stir to combine with the sautéed aromatics. Cook for 5 minutes, stirring occasionally, allowing the vegetables to slightly soften.
4. 4Pour in the 1 can of coconut milk. Stir everything together. Increase the heat to medium-high (190.6°C / 190°C) and bring the mixture to a gentle simmer. Do not let it boil rapidly.
5. 5Once simmering, reduce the heat to low (121.1°C / 120°C). Stir in the 1 tbsp of fish sauce and the 1 tsp of sugar. Cover the pot and let it cook for 15-20 minutes, or until the kalabasa squash is tender when pierced with a fork. Stir occasionally to prevent sticking.
6. 6Taste the sauce and adjust seasoning with more fish sauce or sugar if desired, though the initial amounts should be balanced. The squash should be fork-tender and the sauce should have thickened slightly.

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