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Let’s discuss a few facts regarding Yard Long beans (sitaw)

Long Beans are an old type of vegetable that can still be found growing in their wild forms in tropical Africa, where they were most likely brought from Southeast Asia. The long bean is also known as the long-podded cowpea, the Chinese long bean, the asparagus bean, and the snake bean. They may not have the same degree of sweetness as green beans but have a flavor that is unmistakably beany and is known for their strong flavor. Although they are most delicious when quickly steamed, stir-fried, or braised, long beans also hold up nicely when added to stews. If you want them to retain more moisture after being stir-fried, blanching them first is a good idea. Before being cooked, long beans should be trimmed into lengths that are between one and two inches. Instead of steaming them, which sometimes results in them becoming overly soft, they should be cooked by stir-frying or boiling.

Similar to other types of beans, long beans are members of the plant family known as legumes (Leguminosae or Fabaceae). They are not closely related to other types of beans, such as pole beans, bush beans, snap beans, or haricots (French beans), all of which belong to an entirely different genus than these particular beans. Long beans are more closely linked to black-eyed peas, and it’s possible that they’re simply variants of the same plant. Long beans, on the other hand, can be used in most recipes in place of other types of beans, despite the fact that their sweetness and flavor are slightly diminished. Even after they are harvested, long beans never become as rigid or crisp as green beans. When used in stews and other meals that require lengthy cooking, they retain their color and texture the best, which is why these dishes are so popular.

Long beans come in various varieties, some of which are known as Yak’s Tail, Fowl’s Gut Bean, and Asparagus bean. The leaves and beans of these beans are consumed as food in China and other parts of Southeast Asia. Long beans are a very rich source of vitamin C, folate, magnesium, and manganese as well as a good source of protein, vitamin A, thiamin, riboflavin, iron, and potassium.

What is Adobong Sitaw?

Adobong sitaw is the vegetable variety of the well-known Filipino meal Adobo. Rather than using only large chunks of pork and chicken, we boil long beans or string beans with pork chunks. Another classic Filipino cuisine that is quick and simple to prepare.

One of my favorite adobo versions is adobong sitaw, which is an excellent way to savor yard long beans, which are typically flavorless. The combination of tender-crisp sitaw smothered in a tangy and delicious adobo sauce and piping-hot steamed rice is unrivaled! Add grilled or fried fish as a side dish, and you have a scrumptious and full lunch that everyone will compete over.

How to Make Adobong Sitaw with Pork: Some Tips

For consistent cooking, cut the sitaw into equal lengths.
Do not overcook the long beans if you want them to have the nicest texture. Before adding the sitaw, let the adobo sauce drop in volume, then raise the temperature, and stir-fry the vegetable for a few minutes, just until it is crisp-tender.
To give more flavor depth, whisk in 1 to 2 tablespoons of oyster sauce.
Want a little spice? Add red chili pepper flakes for flavor!
To add texture and enhance the look, sprinkle toasted garlic chunks on top of the dish before serving.

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