In an earlier version of gising-gising with string beans, pork and coconut milk, I mentioned that my first encounter with the dish was at Chic-Boy where it was served as a spicy chop suey.
This recipe removes pork from the ingredients, and combines the Chic-Boy style gising-gising with the version with coconut milk. In short, gising-gising, vegetarian style. It’s for Sam, primarily, although I cooked enough for four. A medley of vegetables in various colors and textures, cooked lightly so that they retained their crispness then mixed with coconut milk to bring together all the flavors.
But for those who aren’t vegetarian, don’t worry, there is a surprise for you at the end of the post.
- 2 tablespoons cooking oil
- 1 teaspoon minced garlic
- 1/2 teaspoon grated ginger
- 1 onion thinly sliced
- 2 tomatoes diced
- 2 finger chilis thinly sliced
- salt and pepper to taste
- 1 carrot julienned
- 1 to 2 bell peppers julienned
- 15 to 18 green beans stringed and sliced diagonally
- 1/2 head white cabbage shredded
- 1 cuo coconut milk
Heat the cooking oil in a wok or frying pan.
Saute the garlic, ginger, onion, tomatoes and chilis until lightly softened, about three minutes.
Add the carrot and bell peppers. Sprinkle with salt and pepper. Stir fry for about half a minute.
Add the shredded cabbage and beans. Sprinkle with a little more salt and pepper (see the post on layering flavors). Cook, stirring often, until the beans are done and the cabbage slightly wilted.
Pour in the coconut milk. Cook until the coconut milk is bubbly. Turn off the heat. Taste one last time; add more salt and pepper, if needed. Serve hot with rice.
Now, for the non-vegetarians, you can always pair your vegan gising-gising with lechon kawali.