Gising-gising (spicy mixed vegetables in coconut milk)

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 to 4
Author CASA Veneracion


  • 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.