4 Serves
91 Mins
Prepare the vegetables by washing and chopping the bitter melon, eggplant, okra, and squash into bite-sized pieces.
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ThaiVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
46 µg / 400 µgCalcium
58 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
55 mg / 1,250 mgPotassium
335 mg / 4,700 mgSodium
809 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
7 g / 50 gSaturated Fat
6 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Sauté the chopped onion and garlic until fragrant and translucent.
Stir in the shrimp paste and cook for two minutes to release its aroma.
Add the prepared vegetables to the pot, tossing gently to coat them in the shrimp paste mixture.
Pour in a small amount of water, cover, and simmer over low heat until the vegetables are tender, approximately 45 minutes.
Season with salt and black pepper to taste, then serve hot.
11
g36
g40
g
Mexican