Adobong Sitaw (String Beans Adobo)
String beans cooked in the classic adobo style with soy sauce, vinegar, and garlic. A simple and flavorful vegetarian dish.
Ingredients
- about 450 g String beans (sitaw)
- 1/4 cup Soy sauce (gluten-free)
- 1/4 cup Apple cider vinegar
- 4 cloves Garlic
- 1 tsp Black peppercorns
- 2 leaves Bay leaves
- 1 tbsp Vegetable oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Trim the ends of the about 450 g of string beans and cut them into 5.08 cm (5 cm) pieces. Peel and mince the 4 cloves of garlic.
- 2Heat the 1 tbsp of vegetable oil in a large (25.4-30.48 cm / 25-30 cm) skillet or pan over medium heat (approximately 148.9-162.8°C / 150-163°C). Add the minced 4 cloves of garlic and sauté for 1-2 minutes, stirring frequently, until it becomes fragrant and lightly golden.
- 3Add the about 450 g of 5.08 cm (5 cm) string bean pieces to the skillet. Stir-fry for 2-3 minutes, tossing frequently, until the string beans are bright green and slightly tender-crisp.
- 4Pour in the 1/4 cup of gluten-free soy sauce and the 1/4 cup of apple cider vinegar. Add the 1 tsp of black peppercorns and the 2 bay leaves to the skillet.
- 5Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the skillet, and cook for 10-15 minutes, or until the string beans are tender when pierced with a fork and the sauce has slightly thickened, coating the back of a spoon.
- 6Remove the 2 bay leaves from the skillet. Serve the Adobong Sitaw hot, it pairs well with plain 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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