U.S. flag

An official website of the United States government

Official websites use .gov
A .gov website belongs to an official government organization in the United States.

Secure .gov websites use HTTPS
A lock ( ) or https:// means you’ve safely connected to the .gov website. Share sensitive information only on official, secure websites.


  • Vegetable Kare-Kare (Peanut Stew)

A traditional Filipino stew featuring a thick, savory peanut sauce.

Recipe Source: Healthy Heart, Healthy Family Manual for the Filipino Community
Prep time Cook time Yields Serving Size
15 minutes 25 minutes 6 servings 1/6 stew
Ingredients

  • 2 Tbsp corn oil

  • 9 oz (250 g) gluten or seitan cubes

  • 2 cloves garlic, crushed

  • 1 medium onion, sliced

  • ½ C ground peanuts

  • ¼ C ground toasted rice

  • Atsuete (optional)—soak 1 Tbsp of annoto seeds in ½ C water for 30 mins; add the liquid (not the seeds) to the recipe

  • ¼ tsp salt

  • 7 oz (200 g) eggplant, sliced

  • 3½ oz (100 g) string beans, sliced

  • 5 oz (150 g) banana heart or bud

  • 3½ oz (100 g) bok choy (pechay), sliced

300
calories
12 g
Total fat
2 g
Saturated fat
0 mg
Cholesterol
125 mg
Sodium
4 g
Total fiber
36 g
Protein
20 g
Carbohydrates
320 mg
Potassium
Percent Daily Values are based on a 2,000 calorie diet.

Directions

  • 1
    To make ground, toasted rice: Place rice, ½ cup at a time, in a frying pan or wok and heat over moderate heat, stirring frequently to keep it from burning and to allow it to develop a uniform, deep golden color—2 to 3 minutes. Then remove it from heat and cool to room temperature. Grind the toasted rice coarsely—not finely—in a blender, or spice or coffee grinder.

  • 2
    Heat the corn oil in a large skillet. Sauté the gluten/seitan, then add the garlic and onion.

  • 3
    Add enough water to cover gluten, add ground peanuts and ground rice, and simmer to thicken.

  • 4
    Add atsuete for coloring, and season with salt.

  • 5
    Turn heat to low, and add the eggplant, then string beans, then banana heart, then bok choy (pechay). Cook until vegetables are tender (don’t overcook).

Note: This recipe doesn’t contain cholesterol because it uses the protein product gluten instead of oxtails or other meat. (Gluten is made from protein that is in a variety of grains, such as wheat and rye. One form of wheat gluten, seitan, is sold as strips or in cans at health food stores and Asian supermarkets.)

_______________
™Keep the Beat is a trademark of the U.S. Department of Health and Human Services.