Tuesday, October 9, 2012

Adobong Sitaw (Chinese Long Beans Adobo)

It's getting chillier everyday.
Have to enjoy some seasonal ingredients
while I can still get them in the market.
One thing that I can always count on finding at our local Asian Market is
the Chinese Long Beans or Sitaw.
Chinese long beans are long, flexible beans
and are known to be a member of the black-eyed peas family.
No ... not Fergie and the rest of the bands,
the edible black-eyed peas.
I love me some Apl.De.Ap since he is a fellow Filipino
 who loves to contribute to the Filipino community
with his Apl.de.Ap Foundation focusing on education,
with the campaign
Back to my dish,
this is my Filipino version
of my String beans with Pancetta and Almonds.
A filipino adobo is not the same as the Mexican Adobo.
The base for a Filipino adobo
is coconut vinegar, garlic, and soy sauce.

1 tbsp olive oil
1 small onion, chopped
4 cloves of garlic, minced
1 lb diced pork or beef, cut into about 1x1 inch
1/2 cup soy sauce
1/2 cup coconut vinegar
1/4 cup water
1 bunch of Chinese Long Beans, cut in 2 in. pieces
freshly ground pepper
  • In a wok, saute onion and garlic on medium high heat.
  • Add pork or beef, continue to stir until brown.
  • Add soy sauce, vinegar and water. Lower heat to medium low. Cover and bring to boil. 
  • Add long beans. Cover. Cook for another 10 minutes or until beans are tender.
  • Season with freshly ground pepper.
  • Serve hot with rice.




  1. This is one of my cravings too!
    I love " Adobong Latoy" as my yaya calls it.

    1. So glad I'm not alone in this.
      You know a true filipino when they say they crave for Adobong sitaw. ;)


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