Adobong Sitaw (Egg-Free)
String beans (sitaw) cooked in adobo style with soy sauce, vinegar, and garlic. Typically egg-free, ensuring no egg is used here.
Ingredients
- about 450 g String Beans (Sitaw)
- 1/4 cup Soy Sauce
- 2 tbsp Vinegar
- 4 cloves Garlic
- 1 tsp Black Peppercorns
- 1 leaf Bay Leaf
- 1 tbsp Cooking Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place 1 tablespoon of cooking oil in a 25.4 cm skillet over medium heat (176.7°C / 175°C).
- 2Add the 4 cloves of garlic, minced, to the hot oil and sauté for about 1 minute, until you can smell its fragrance.
- 3Add the about 450 g of string beans, trimmed and cut into 5.08 cm pieces, to the skillet. Stir to coat them with the oil and garlic.
- 4Pour in the 1/4 cup of soy sauce and the 2 tablespoons of vinegar. Add the 1 teaspoon of black peppercorns and the 1 bay leaf.
- 5Stir everything together, then cover the skillet. Cook for 15-20 minutes, stirring occasionally, until the string beans are tender and the sauce has thickened slightly.
- 6Remove and discard the bay leaf before serving the adobong sitaw hot, ideally with rice.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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