Vegan Adobong Sitaw with Oyster Mushrooms and Coconut Rice

Ingredients

• about 450 g Long Beans (Sitaw), cut into 2-inch pieces
• about 225 g Oyster Mushrooms, torn into pieces
• 1/4 cup Coconut Aminos
• 2 tbsp Apple Cider Vinegar
• 4 cloves Garlic, minced
• 2 Bay Leaves
• 1/2 tsp Black Peppercorns
• 1 tbsp Coconut Oil
• 2 cups Rice
• 1 can Coconut Milk
• 1 cup Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat coconut oil in a skillet over medium heat. Sauté garlic until fragrant.
2. 2Add oyster mushrooms and cook until softened and slightly browned.
3. 3Add long beans, coconut aminos, apple cider vinegar, bay leaves, and black peppercorns. Stir well.
4. 4Cover the skillet and simmer for 10-15 minutes, or until the long beans are tender.
5. 5While the Adobong Sitaw is cooking, prepare the coconut rice. In a saucepan, combine rice, coconut milk, and water.
6. 6Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
7. 7Serve the Adobong Sitaw with the coconut rice.

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