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!
Adobong Sitaw- Long Green Beans in Garlic and Vinegar Saute
- 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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Nutrition Notes: The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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