Ginisang Upo combines the subtle sweetness of bottle gourd sautéed with aromatics and shrimp or other proteins. This wholesome meal comes together quickly, easily prepared in less than 30 minutes!
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Ingredients you'll need
Notes and substitutions
- Upo: Also known as bottle gourd, it is a long, green vegetable with a mild and slightly sweet taste. Zucchini or chayote, both from the gourd family, make suitable substitutes.
- Shrimp: It cooks quickly and complements the mild flavor of the upo well. You can also use chicken, pork, tofu, or fish.
How to make this recipe
Step 1: Prepare the upo
Rinse the upo (bottle gourd) and peel the skin off. Cut them into bite-sized pieces, , about ¼-inch thick. Set it aside.
If the upo is young and the seeds are tender, you can leave them in; however, for more mature upo with harder seeds, it's best to remove them.
Step 2: Make the sauce
Prepare the sauce by combining 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, ½ teaspoon of sugar, and ½ cup of water in a bowl. Set aside.
Step 3: Sear the shrimp
Heat a wok or sauté pan over medium-high heat, then add a small amount of oil to coat the bottom. Lightly season the shrimp with salt, then quickly sear them just until they turn pink, about 2 minutes. Transfer to a plate and set aside.
PRO TIP: To achieve a nice crust on the shrimp without overcooking them, make sure to add them to a very hot pan. This quick sear locks in flavors and creates a deliciously crispy exterior while keeping the inside tender and juicy.
Step 4: Sauté the aromatics
Add a bit more oil if needed, and sauté the garlic and onions over medium heat until they soften, about 2 minutes. Add the tomatoes and cook until they soften and caramelize, about 5 minutes.
PRO TIP: Caramelize your aromatics, especially the tomatoes, to create a rich and flavorful base for your ginisa. Take your time and don't rush this step.
Step 5: Add the chili peppers (optional)
If using, add the sliced chili peppers and sauté for about a minute to bring out their flavor and reduce their spiciness.
Step 6: Add the upo and sauce
Add the upo and the prepared sauce. Sauté for 3-5 minutes, constantly tossing, until desired tenderness. Adjust seasoning with salt and pepper to taste. As the upo cooks, it will release more water, which may thin the sauce.
Step 7: Add the shrimp
Return the cooked shrimp to the pan and mix gently to combine. Turn off the heat.
Serve your Ginisang Upo with a side of steamed rice, and enjoy!
Recipe FAQs
Upo, also known as bottle gourd, is a long, green vegetable with a mild and slightly sweet taste. A member of the gourd family, it is popular in Filipino and other Asian cuisines. It is ideal for soups, stews, and stir-fries, with a texture similar to squash, becoming soft and tender when cooked.
Yes. The seeds of upo (bottle gourd) are edible, especially when they are young and tender. In the early stages of the gourd's growth, the seeds are soft and can be cooked along with the flesh of the upo. However, as the gourd matures, the seeds become harder and more fibrous, making them less desirable for consumption.
Start by peeling off the outer skin with a vegetable peeler or a sharp knife. If the upo is large, slice it in half to make it easier to handle. If it is mature with hard seeds, use a spoon to scoop out and discard the seeds. If it's young and the seeds are tender, they can be left in. Slice the upo into half-moons or bite-sized pieces, depending on your recipe.
Explore more Filipino sautés and stir-fries
- Stir-fried Kangkong: Water spinach stir-fried with garlic, seasoned with fish sauce or salt and pepper.
- Ampalaya con Carne: Stir-fried bitter melon and beef slices with a savory sauce.
- Ginisang Pechay: Sautéed bok choy with garlic and sometimes with added proteins like pork or shrimp.
- Ginisang Ampalaya: Sautéed bitter melon with aromatics and beaten eggs.
- Ginisang Sayote: A stir-fry with chayote (sayote) sautéed with aromatics, often with pork or shrimp.
- Ginisang Okra: Okra sautéed with garlic, onions, and tomatoes.
- Ginisang Togue: Mung bean sprouts (togue) stir-fried with vegetables and sometimes tofu or shrimp.
- Adobong Sitaw: String beans cooked adobo-style with vinegar, soy sauce, and garlic.
- Adobong Kangkong: Water spinach cooked in a classic adobo sauce of vinegar, soy sauce, garlic, and bay leaves, creating a tangy and savory flavor profile.
Other vegetable recipes you may like
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📖 Recipe
Ginisang Upo Recipe
Equipment
- Wok or Sauté pan
Ingredients
- 1½ pounds upo (bottle gourd) peeled and cut into thin, bite-sized pieces; see note
- 8 ounces shrimp peeled and deveined; see note
- 4 cloves garlic minced
- ½ onion finely chopped
- 2 ripe tomatoes chopped
- 2 red or green chili peppers sliced (optional)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce sub: fish sauce
- ½ teaspoon sugar
- ½ cup water
- Salt and pepper to taste
- Neutral oil for searing and sautéing
Instructions
- Rinse the upo and peel the skin off. Cut them into bite-sized pieces, about ¼-inch thick. Set it aside.If the upo is young and the seeds are tender, you can leave them in; however, for more mature upo with harder seeds, it's best to remove them.
- Prepare the sauce by combining oyster sauce, soy sauce, sugar, and ½ cup of water in a bowl. Set aside.
- Heat your wok over medium-high heat, then add a small amount of oil to coat the bottom. Lightly season the shrimp with salt, then quickly sear them just until they turn pink, about 2 minutes. Transfer to a plate and set aside.PRO TIP: To achieve a nice crust on the shrimp without overcooking them, make sure to add them to a very hot pan. This quick sear locks in flavors and creates a deliciously crispy exterior while keeping the inside tender and juicy.
- Add a bit more oil if needed, and sauté the garlic and onions over medium heat until they soften, about 2 minutes. Add the tomatoes and cook until they soften and caramelize, about 5 minutes.PRO TIP: Caramelize your aromatics, especially the tomatoes, to create a rich and flavorful base for your ginisa. Take your time and don't rush this step.
- If using, add the sliced chili peppers and sauté for about a minute to bring out their flavor and reduce their spiciness.
- Add the upo and the prepared sauce. Sauté for 3-5 minutes, constantly tossing, until desired tenderness. Adjust seasoning with salt and pepper to taste. As the upo cooks, it will release more water, which may thin the sauce.
- Return the cooked shrimp to the pan and mix gently to combine. Turn off the heat.
- Serve your Ginisang Upo with a side of steamed rice, and enjoy!
Notes
- Upo: Also known as bottle gourd, it is a long, green vegetable with a mild and slightly sweet taste. Zucchini or chayote, both from the gourd family, make suitable substitutes.
- Shrimp: It cooks quickly and complements the mild flavor of the upo well. You can also use chicken, pork, tofu, or fish.
Mark says
Yum!!!
Nora Reyes says
Thanks, Mark!
Linda says
I am making this. I found upo in hmart. Thank you.
Nora Reyes says
Hi Linda! Thanks and I hope you enjoy! =)