Adobong Sitaw (String Beans Adobo)
A simple and flavorful Filipino dish featuring string beans cooked adobo-style with soy sauce, vinegar, garlic, and black peppercorns. Dairy and egg-free.
Ingredients
- about 450 g String Beans (Sitaw)
- 1/4 cup Soy Sauce (or Coconut Aminos)
- 1/4 cup Apple Cider Vinegar
- 4 cloves Garlic
- 1 tbsp Black Peppercorns
- 2 leaves Bay Leaves
- 1 tbsp Vegetable Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Wash the about 450 g of String Beans. Trim off the ends and cut them into 5.08 cm pieces.
- 2Place a 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the 1 tbsp of Vegetable Oil.
- 3Once the oil is shimmering, add the 4 cloves of minced Garlic and cook for about 30-60 seconds, stirring constantly, until you can smell its fragrance. Be careful not to let it burn.
- 4Add the prepared about 450 g of String Beans to the skillet. Cook for 3 to 5 minutes, stirring occasionally, until they start to turn bright green.
- 5Pour in the 1/4 cup of Soy Sauce (or Coconut Aminos) and the 1/4 cup of Apple Cider Vinegar. Add the 1 tbsp of Black Peppercorns and the 2 Bay Leaves.
- 6Stir everything together. Bring the liquid to a gentle simmer, then reduce the heat to low (93.33°C / 95°C). Cover the skillet and let it simmer for 10 to 15 minutes, or until the string beans are tender when poked with a fork.
- 7Remove and discard the 2 Bay Leaves before serving. Serve the Adobong Sitaw hot, ideally with steamed 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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