The easiest way for me to put dinner together in less than thirty minutes is to stir fry Long Green Beans in Cracked Black Pepper. Long green beans, sliced and cooked in lots of garlic, onions, peppers, soy sauce and sprinkled with cracked black pepper is the weeknight meal you need right now. This is a salty-sweet vegetable meal that goes well on a bed of steamed white rice, a staple on the Filipino table. This is the kind of all-vegetable fare you can whip up in minutes. The long beans come out crisp, the red pepper slices are sweet and the freshly-cracked black pepper brings out the hearty tastes and citrusy aroma from the soy sauce-calamansi.
Long green beans are available in most Asian markets here in America. Filipinos call these sitaw. In the Philippines, these were backyard vegetables my father grew regularly. They were a staple in many dishes my mom cooked – like sinigang, adobong sitaw, pinakbet, and many classic entrees. In my American kitchen, sitaw are my favorite and I am always delighted to discover new ways to cook with them, just like these flavorful and savory Long Green Beans in Cracked Pepper.
Long Green Beans with Cracked Black Pepper
- large skillet or wok
- 2 Tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 whole white or yellow onion, chopped
- 1 whole red bell pepper, sliced and seeded
- 500 grams sitaw (long green beans), sliced in 2-inch pieces
- ½ cup toyo (soy sauce)
- 2 Tablespoons calamansi or lemon juice
- 1 cup vegetable broth (or water)
- 1 pinch salt
- 1 teaspoon freshly-cracked black pepper
- steamed rice
- In a large skillet or wok, over medium-high heat, add the oil.When oil is hot, stir fry the garlic, onions and sliced red peppers for 2 minutes till soft.
- Add the sliced sitaw (long beans).Pour the soy sauce, calamansi juice and broth.
- Season with salt. Stir ingredients around till incorporated.Cover and continue cooking over medium heat for 12 minutes till beans are soft and have some brown spots.
- Sprinkle freshly-cracked black pepper all over. Mix well. Serve warm as a side or main dish, with steamed rice.
Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
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