Some like it wet, some like it dry, which side are you? Tuyong Pinakbet is a Filipino dish of mixed vegetables like eggplants, string beans, okra, squash and bitter melon stir fried with garlic, onions and tomatoes.
There are many ways to cook Pinakbet but as long as the key ingredients specifically the tropical vegetables like squash, eggplants and okra then you’re good to go. Depending on the region other ingredients are added like vegetables common on that province hence you see patani on some but not on others, same goes with the squash flowers. Seasonings also change, where bagoong monamon, bagoong alamang or fish sauce can be used. Meat can also be added or omitted, where it can be a choice of pork, prawns or even fried fish. Finally, what you will notice some pinakbets are saucy, some are soupy and some are dry. We are cooking the dry ones today becuase this is the version my wife loves. For me I love the soupy ones as I pour them on rice but when you are serving this dish with fried fish then it makes more sense to cook the dry ones specially if you are serving it kamayan style.
Preparing a less soupy or saucy variant is not much of a difference becuase most ingredients are the same, the only thing that will change is the process of cooking it as you will take a bit of care when cooking these vegetables. These ingredients are usually very delicate vegetables and without that much liquid you will need to make sure everything is cooked through, last thing you don’t want is that there are sections that will be raw and some sections that are over cooked. Hence leafy ingredients are usually discouraged on this type of pinakbet and what left are the chunky vegetables.