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Adobong Sitaw: Long Green Beans in Garlic and Vinegar Saute

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The easiest way for me to put dinner together in thirty minutes or less is to stir fry vegetables. So in celebration of World Vegetarian Day which was October 1st (thanks to my friend Nonna for the reminder), I cooked Adobong Sitaw, a classic Filipino dish.

Adobong Sitaw (say “seeh-taw) is simply long green beans, sliced and sautéed in an adobo-flavored sauce of garlic, vinegar and soy sauce. This is the kind of flavor that goes well on a bed of steamed white rice, a staple on the Filipino table.


One of the first things I learned in the kitchen as soon as I was tall enough to reach the counter, was to cut up sitaw, from produce my father grew in our backyard in the Philippines. My mother felt this was the safest way a child could start helping out. With my short fingers then, I washed the stalks of long beans, gripped the middle and snipped off the edges. Then with parental supervision, I learned how to cut up the long beans in smaller pieces, depending on what dish was cooking.  I taught the same methods to my own sons later on.

Well, here I was in my American kitchen, armed with a fresh bundle of sitaw from the Asian market. After a quick chop, some slicing, quick stirring all of it was cooked in no time. In a few minutes, the aromas of garlic combined with vinegar and soy sauce flew up from the skillet together and I knew it was time to call everyone to the table.

I poured my portion of the garlicky adobo sauce, crunchy beans on my mound of white rice and I knew this was all I wanted to have all week!

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4.50 from 2 votes

Adobong Sitaw- Long Green Beans in Garlic and Vinegar Saute

A classic Filipino vegetable dish is Adobong Sitaw, long green beans sautéed in a garlic-vinegar-soy sauce blend. The crunchy green bean strips cook in no time and the refreshing flavor is a good contrast to the tart vinegar-garlic saute. Like most meals I make this wholesome entrée or side dish all year round. Serve this with rice. This is an AsianInAmericamag recipe by Ellizabeth Ann Quirino and makes 2 to 4 servings.
Cook Time15 minutes
Total Time15 minutes
Course: Dinner, Lunch, Main Course, Side Dish, Vegetables
Cuisine: American, Asian, Filipino
Keyword: Filipino Adobong Sitaw Long Green Beans
Servings: 2 people
Calories: 47kcal
Author: Asian in America – Elizabeth Ann Quirino


  • 3 to 4 cups sitaw (long green beans) washed, ends trimmed
  • 4 Tablespoons vegetable or corn oil
  • 4 cloves garlic minced
  • 1 whole onion sliced
  • 1/2 cup Heinz cider vinegar
  • 1/2 cup soy sauce
  • 1/2 cup vegetable broth
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper powder
  • steamed white rice for serving


  • Over medium heat, using a large skillet, add the vegetable oil. After 1 to 2 minutes when the oil is hot, saute the garlic, onions and cook for 2 minutes till soft.
  • Separately in a small bowl, combine the vinegar and soy sauce. Add this to the skillet with the garlic and onions. Pour the vegetable broth
  • When the sauce starts to boil after 2 to 3 minutes add the cut up long beans. Blend well with the sauce. Cover and cook the long beans for 8 to 10 minutes. Season with sea salt and freshly ground pepper. Serve with boiled white rice.
  • Cook’s comments: sometimes we have leftover pork adobo which I slice in tiny slivers and add half a cup to the saute of this dish.
  • Recipe notes: Heinz cider vinegar is good for this and other adobo recipes I have made. If not available, use regular white distilled vinegar and the results are just as good. In the Philippines, we use regular white “suka” (vinegar) for adobo recipes.

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    Serving: 1g | Calories: 47kcal | Carbohydrates: 6g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 4639mg | Potassium: 147mg | Fiber: 1g | Sugar: 2g | Vitamin A: 125IU | Vitamin C: 1.9mg | Calcium: 22mg | Iron: 1.5mg

    Nutrition Notes: The nutrition information provided is an estimate and will vary based on cooking methods and 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]

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    1. We call them yard long beans here but I heard Australians call them snake beans. I love them and they are so common in India! Here they have a lighter green shade. Can’t wait to try your recipe Elisabeth.

    2. Back in the days, Mom used to grow long-string beans in the yard and she used to cook them just the way you just did 🙂 But I’m inspired to add soya sauce this time.

      Thanks a ton for the warm, comforting, beautiful recipe.
      Nice photos 🙂

      1. Thanks, Kate! You’re right, it is the perfect side dish and can go well with seafood or meat entrees. But I’ve also had this as a main dish paired with rice. It’s a wholesome meal in itself, too 🙂

    3. Thanks for this delicious and easy to follow recipe. I am trying to learn some basic Filipino recipes for my family and they really enjoyed this dish. I served it with steamed white rice and fried tofu.

    4. 4 stars
      I’d love to try this recipe, but I don’t have any long beans. Can I use regular green beans? Thank you!

    5. 5 stars
      Just made this recipe, my Filipina wife was blown away! Very very good and authentic to the Filipino tongue. Just added a touch of corn starch slurry at the end to bind the sauce to the beans a little tighter. Thanks for the recipe!

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