Adobong Sitaw ( string beans ) is a tasty twist on the classic adobo, starring string beans in a savory, adobo-style dish. From chicken to pork and even squid, adobo rules Filipino cuisine. But don’t worry, vegans! You can still enjoy this without pork. I added pork for a meaty touch—I’m a carnivore at heart, after all!
Ingredients You’ll need
- String beans (sitaw): These add a fresh crunch and some great nutrition to the dish.
- Pork (cut into cube size): This is the main protein, making the dish hearty and satisfying.
- Oyster sauce: It brings a rich, slightly sweet umami flavor that really enhances the dish.
- Soy sauce: This adds a savory, salty depth that’s essential for good seasoning.
- Garlic (minced): Garlic gives a fragrant and aromatic base, making the dish flavorful from the start.
- Onion (chopped): Onions add a touch of sweetness and help round out the overall flavor when sautéed.
- Salt and pepper: These basics season the dish perfectly, balancing all the flavors.
- Cooking oil: Needed for sautéing the garlic and onion and cooking the pork evenly.
- MSG (monosodium glutamate): It boosts the umami flavor, making the dish more savory and delicious.
Why You’d Love Adobong Sitaw ( string beans )
Filipino flavors, blending tender string beans with the rich, savory essence of adobo. Whether you’re a seasoned adobo aficionado or new to Filipino cuisine, this dish offers a delightful balance of flavors and textures. Plus, it’s versatile—skip the pork for a vegan-friendly option or add it for an extra savory punch. With just a few simple ingredients and easy steps, Adobong Sitaw (string beans)promises a satisfying meal that’s both comforting and flavorful. Give it a try and discover why this dish has earned its place on Filipino tables everywhere!
Storage
Allow the Adobong Sitaw (string beans) to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3 to 4 days. Make sure the container is tightly sealed to prevent odors from affecting the dish.
Adobong Sitaw can also be frozen for longer storage. Place the cooled dish in a freezer-safe container or heavy-duty freezer bag. Press out any excess air to prevent freezer burn. It can be frozen for up to 2 to 3 months.
You don’t have to use pork in this recipe—it’s totally up to you. If you’re vegan or just not in the mood for pork, no worries! I added pork because I love that meaty flavor, being a carnivore and all. But feel free to skip it and still enjoy this dish!
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