Vegetable Side Dish
Adobong Sitaw (Filipino Green Bean Adobo)
About this dish
Adobong sitaw is the garden-fresh cousin of the Philippines' most famous dish, swapping pork or chicken for tender green beans that soak up a garlicky, soy-vinegar glaze. This version keeps the traditional soul of adobo — garlic, soy sauce, vinegar, bay leaf, peppercorn — while letting the vegetables take center stage.
In under 25 minutes you get a vegan-friendly, deeply savory side or main that pairs perfectly with hot steamed rice and a sprinkle of crisp garlic. Think of it as adobo's lighter, snappier alter ego, and a lovely reminder that Filipino cooking has long been a masterclass in stretching humble ingredients into something bold.
Ingredients
UK and US measurements are both included for every recipe.
Green beans (or string beans), trimmed and cut into 2-inch pieces
vegetable500 g
Imperial measurement: 1 lb
Garlic cloves, roughly chopped
vegetable6-8 cloves
Neutral cooking oil
fat2 tbsp
Soy sauce
seasoning60 ml
Imperial measurement: 1/4 cup
Vinegar (cane or white)
liquid60 ml
Imperial measurement: 1/4 cup
Water
liquid120 ml
Imperial measurement: 1/2 cup
Bay leaf
herb1
Whole black peppercorns, lightly cracked
spice1 tsp
Sugar (optional, to balance)
seasoning1 tsp
Salt, to taste
seasoningto taste
Method
Prep the beans and garlic
5 minutesRinse the green beans under cold water, snap off both ends, and cut them into 2-inch (5 cm) lengths. Roughly chop the garlic cloves.
Bloom the garlic
2 minutesPlace a wok or large skillet over medium heat and add the oil. Once the oil shimmers, add the chopped garlic and cook, stirring constantly, until it turns light golden and fragrant, about 1 minute. Do not let it burn.
Sear the beans
4 minutesAdd the green beans to the pan and toss to coat in the garlicky oil. Cook, stirring occasionally, for 3 to 4 minutes until the beans turn a deeper green and begin to blister slightly.
Build the adobo sauce
1 minutePour in the soy sauce, vinegar, water, and add the bay leaf and cracked peppercorns. Stir gently to combine. Bring the liquid to a gentle simmer.
Simmer until tender and saucy
7 minutesLower the heat, cover, and simmer for 5 to 7 minutes, until the beans are tender but still hold their shape and the sauce has reduced slightly. Stir once halfway through. If you like a sweeter adobo, stir in the optional sugar now. Taste and season with salt if needed.
Serve hot
1 minuteTransfer to a serving dish and spoon some of the sauce over the top. Serve immediately with steamed rice.
Equipment
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Nutrition facts
Tips
- For a bit of richness reminiscent of classic pork adobo, add a splash of coconut milk (about 60 ml / 1/4 cup) in the last 2 minutes of simmering — it rounds out the soy and vinegar beautifully.
- Choose slender, crisp green beans for the best texture, if using thicker beans like snake beans, increase the simmering time by 2 to 3 minutes and add an extra tablespoon of water.
- Adobong sitaw tastes even better the next day as the flavors meld, reheat gently in a pan with a splash of water to keep the beans from drying out.
- Don't discard the reduced sauce — it's liquid gold over rice, and a drizzle on fried eggs turns breakfast into a Filipino treat.
Serving suggestions
- Serve with freshly steamed jasmine rice for a complete meal.
- Pair with grilled fish or fried tofu for a hearty vegetarian dinner.
- Top with crispy fried garlic or shallots for extra crunch and aroma.
- Enjoy as a side to inihaw na liempo (grilled pork belly) or chicken adobo.
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Recipe by
Liza Villanueva
Specialises in Filipino cuisineLiza makes ube halaya that has healed family rifts. She believes purple is a flavor.
Describe yourself in three words: Cheerful, whimsical, loves purple.