Long Green Beans with Cracked Black Pepper

The easiest way for me to put dinner together in less than thirty minutes is to stir fry  Long Green Beans in Cracked Black Pepper.  Long green beans, sliced and cooked in lots of garlic, onions, peppers, soy sauce and sprinkled with cracked black pepper is the weeknight meal you need right now. This is a salty-sweet vegetable meal that goes well on a bed of steamed white rice, a staple on the Filipino table. This is the kind of all-vegetable fare you can whip up in minutes. The long beans  come out crisp, the red pepper slices are sweet and the freshly-cracked black pepper brings out the hearty tastes and citrusy aroma from the soy sauce-calamansi.

Long green beans are available in most Asian markets here in America. Filipinos call these sitaw. In the Philippines, these were backyard vegetables my father grew regularly. They were a staple in many dishes my mom cooked – like sinigang, adobong sitaw, pinakbet, and many classic entrees. In my American kitchen, sitaw are my favorite and I am always delighted to discover new ways to cook with them, just like these flavorful and savory  Long Green Beans in Cracked Pepper.

Print Recipe

Long Green Beans with Cracked Black Pepper

These Long Green Beans with Cracked Black Pepper make for an easy weeknight, meatless dish that cooks in minutes. Filipinos call long beans sitaw, which is a backyard vegetable in the Philippines. Stir fry the sliced sitaw in garlic, onions, soy sauce and calamansi. Then finish it off with a generous sprinkling of cracked black pepper. This was inspired by a recipe from FoodAndWine.com.

Serves 2 to 4 as a side or main dish.

Cook Time20 minutes mins

Course: Main Course, Side Dish

Cuisine: Asian, Chinese, Filipino

Keyword: Chinese Long Beans Cracked Black Pepper

Servings: 2 people

Calories: 121kcal

Author: Asian in America - Elizabeth Ann Quirino

Equipment

• large skillet or wok

Ingredients

• 2 Tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 whole white or yellow onion, chopped
• 1 whole red bell pepper, sliced and seeded
• 500 grams sitaw (long green beans), sliced in 2-inch pieces
• ½ cup toyo (soy sauce)
• 2 Tablespoons calamansi or lemon juice
• 1 cup vegetable broth (or water)
• 1 pinch salt
• 1 teaspoon freshly-cracked black pepper

For serving:

• steamed rice

Instructions

• In a large skillet or wok, over medium-high heat, add the oil.

  When oil is hot, stir fry the garlic, onions and sliced red peppers for 2 minutes till soft.
• Add the sliced sitaw (long beans).

  Pour the soy sauce, calamansi juice and broth.
• Season with salt. Stir ingredients around till incorporated.

  Cover and continue cooking over medium heat for 12 minutes till beans are soft and have some brown spots.
• Sprinkle freshly-cracked black pepper all over. Mix well.

  Serve warm as a side or main dish, with steamed rice.

Nutrition

Serving: 1g | Calories: 121kcal | Fat: 14g | Saturated Fat: 11g | Sodium: 19mg | Potassium: 1mg | Calcium: 1mg

Notes on Nutrition: The nutrition information provided  in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog,  my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]