Adobo Long Beans (Adobong Sitaw)
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Did you know you can “adobo” anything? In Filipino cuisine, “adobo” just means cooked with vinegar, soy sauce and garlic. If you’ve never adobo’d anything, this recipe covers the basic and works with pretty much any vegetable. As you eat more adobo’d things, you’ll come up with a ratio of soy sauce to vinegar that suits your tastebuds. I like equal parts of each, but sometimes I like a little more soy, sometimes a little more vinegar. Taste it and adjust until it tastes good to you (ain’t that what cooking is all about?). Chicken adobo is also a great, easy meal; my version uses coconut to add a little richness to the sauce.
Let’s adobo some veggies!
You’ll need long beans (sitaw), soy sauce, cane vinegar, garlic, and onion. Not pictured: chili flakes, salt and pepper.
Saute the garlic and chili flakes in about 1 tbsp of vegetable oil for a minute, until fragrant. Add in sliced onions and saute a few more minutes, until the begin to soften. Add in the long beans.
Add in cane vinegar…
…and the soy sauce and one cup of water. Stir to combine, cover and simmer over medium heat until beans are tender, about 10 minutes.
That’s it!
easy peasy lemon squeezy, right? I make this as a side dish and serve with rice and store-bought rotisserie chicken when I’m tight on time (also, when I’m lazy).
- 1 tbsp vegetable oil
- 4-5 cloves garlic, chopped
- 1/4 tsp chili flakes (optional)
- 1 onion, sliced
- 1 lb long beans (sitaw), ends trimmed and cut into 2-3" pieces
- 1/3 cup cane vinegar (can substitute rice vinegar)
- 1/3 cup soy sauce
- 1 cup water
- Heat a large skillet over medium-high heat and add oil. Sauté garlic and chili flake until fragrant, about a minute. Add in onions and sauté until just softened, a few minutes more. Add in cut long beans and stir to combine. Add in vinegar, soy sauce and water. Cover and let simmer until the beans are tender, about 10-15 minutes more. Add salt, pepper, additional vinegar and soy sauce to taste.
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