INGREDIENTS:
- 1 red onion, quartered and sliced into ¼" pieces
- 1 yellow onion, minced
- 1.5-inch piece of ginger, minced
- 1 head of garlic, minced
- 1 Italian pepper, sliced
- 2 Thai chilis, chopped (optional)
- 2 bunches potato tips (or greens of choice), chopped
- 2 kalabasa squash, peeled and cut into 1-2" pieces
- 2 taro roots, peeled and cut into 1-2" pieces
- 2 medium eggplants, cut into ½" slices
- 1 cup mung beans, soaked for 30 minutes
- 1 can (13.5 oz) coconut milk
- 2 tablespoons fish sauce (adjust to taste)
- 1 heaping tablespoon Djablo Power Jab (or preferred chili paste)
- 1 tbsp oil (olive or coconut)
- Water, as needed
- Salt and pepper to taste
- Cooked rice, for serving
|
INSTRUCTIONS:
1. Soak the Mung Beans:
- Soak mung beans in cold water for 30 minutes.
2. Prep the Vegetables:
- Peel and cut the taro and kalabasa squash into 1-2" pieces; soak both in cold water to prevent browning.
- Slice eggplant into ½" rounds.
- Quarter the red onion and slice. Mince yellow onion, garlic, and ginger.
- Wash and chop potato tips or greens into bite-sized pieces.
3. Boil the Mung Beans:
- Drain the soaked mung beans and cook in fresh water for 30 minutes until tender. Drain and set aside.
4. Sauté the Aromatics:
- Heat 1 tablespoon of oil in a deep pan over medium heat. Add minced yellow onion, ginger, garlic, and red onion slices. Sauté until fragrant and translucent, about 5-7 minutes.
5. Combine Mung Beans and Vegetables:
- Add the boiled mung beans, taro, and coconut milk to the pan. Fill the empty coconut milk can with water and add it to the pan. Stir to combine.
6. Cook the Stew:
- Bring the mixture to a boil. Add kalabasa squash and eggplant. Reduce heat and simmer until taro and squash are tender, about 15-20 minutes.
7. Season the Stew:
- Stir in fish sauce and Djablo Power Jab (or chili paste). Adjust seasoning with salt, pepper, and additional fish sauce or chili paste to taste.
8. Add the Greens:
- During the last 5 minutes of simmering, add potato tips or greens and let them wilt into the stew.
9. Serve:
- Remove from heat and serve hot over rice.
|
