Ginataang labong is prepared by first boiling thejulienned or thinly sliced bamboo shoots until tender. For pre-boiled bamboo shoots, they are simply soaked for an hour before using to remove the sliminess. Garlic, onions, and ginger are thensauteed on a pan.Coconut milk is then added with the bamboo shoots, secondary ingredients (usuallyshrimp,fish,pork, or crab), along with the rest of the spices (like chilis,fish sauce, orlemongrass). Other vegetables can also be added, includingjute mallow, chili pepper leaves,carrots, andtomatoes. It is served with white rice.[2][3][4][5][6][7][8]
Avegetarian orvegan version of the dish can easily be created by replacing the seafood or meat withtofu.[9]
Ginataang ubod is a variant of the dish whereheart of palm is used instead of bamboo shoots. It is otherwise prepared identically.[10][11]
Asauteed variant of the recipe which excludes coconut milk is also known asginisang labong (orginisang ubod for heart of palm variants).[12][13][14][15] If coconut milk is excluded and soy sauce and vinegar is added, it becomesadobong labong, a variant ofPhilippine adobo.[16]
