I can’t specify which region in the Philippines Kabocha Squash and String Beans originated from but it is a common home cooked Filipino dish, served with a side of rice, and fried fish or meat. It is one of my favorite home cooked meals!
I had just moved to the US and was ready for a new chapter in life. I had a new job, new apartment, “new” second hand car. A Filipina in her mid twenties, thousands of miles away from home, ready to conquer the world!
… Or ready to conquer a Kabocha Squash!
*Cue flash back music and effects…..*
Here I am in my new kitchen, “fresh off the boat”, and have not had a good home cooked Filipino meal for months. I gingerly take out a medium sized Kabocha Squash from the grocery bag and set it on the counter. I do a little tap dance and tell myself, “I’m going to eat good tonight!”
I take a large knife and enthusiastically cut the Squash but the knife doesn’t get far. It is stuck midway inside the squash! I’ve never cooked this vegetable before and had no idea that Kabocha has a hard and unrelenting texture that takes a good amount of muscle work to cut.
I do all that I can to pull the knife out of the merciless vegetable while swearing fluently in Filipino and English.
The whole Kabocha Squash with the knife still lodged in it ends up in the trash.
With any new cook, there will be mishaps, both frustrating and amusing. Looking back, I should’ve had more patience and made sure to use a sharp knife and to pierce the Squash slowly, cut gradually, then slowly work my way to the softer center until the Squash is cut in half.
Peel, cube and voila! Ready to sizzle and cook in the pan.
I love this dish for it’s mix of textures, specially when served with a side of steamed rice.
When I was kid, I would usually mash the stir-fried squash and mix it in with steamed rice. Spoon it up with a bit of pork and a piece of green bean and the flavors of all these ingredients together is just home cooked heaven!
– Cook squash until fork tender/ fork should easily slip through the squash.
– Be careful not to overcook or you’ll end up with mashed squash casserole!
– Coconut Milk can be added with the green beans (optional)
Stir-Fried Kabocha Squash and String Beans
Stir fried Kabocha Squash is one of my fave comfort Filipino Foods. The consistency of Kabocha squash, when cooked, is similar to potatoes. Coconut Milk can be added to this recipe which gives it a rich and creamy flavor. The dish can be eaten alone or over steamed rice.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Category: vegetable stir fry
- Cuisine: Filipino
- 2 tbsps oil
- 1/2 lb pork cut into bite size pieces
- 5 cloves of garlic, diced
- 1/2 medium onion, diced
- 1 and 1/2 medium Kabocha Squash cut into cubes
- 1/2 cup to 3/4 water or soup stock
- 1/2 lb green beans
- 2-4 tbsp fish sauce
- 1 tsp pepper
- 1 cup coconut milk (optional)
- Heat oil on medium to medium low heat
- Add pork, cook to brown, set aside.
- Add onions and garlic and sauté until onions are translucent and tender
- Add the pork, kabocha squash, and water/soup stock
- Add 2 tablespoons of fish sauce and pepper
- Cover the pan and simmer for 30 minutes, mix occasionaly
- Add the green beans
- Optional: 1 cup coconut milk
- Add more fish sauce, salt and pepper if needed
- Continue cooking about 20 minutes or until squash is fork-tender
Be careful not to overcook or you’ll end up with mashed squash casserole!
- Serving Size: 4