Here is a stir-fry recipe that is neither Chinese nor Filipino but a combination of both. Chinese stir-fry veggies normally have ginger and thick sauce while I grew up with ginisang sari-saring gulay (mixed vegetables) with tomatoes and no ginger. Mom’s gulay guisado is never about high heat and meat is always cooked longer. So, I took out the ginger, retained the tomato flavor and cooked it the way I love Chinese stir-fry dishes – the thick sauce and of course, how fast we can prepare a meal this way.
1/4 kilo chicken meat cut into strips
about 2 cups of baguio beans (green beans), trimmed and sliced diagonally into 2-inch pieces
3 tbsp of crushed garlic
1 large onion, sliced
3 tomatoes, chopped
1/4 cup soy sauce
1 tbsp corn starch
salt & a dash of pepper
Marinate the chicken with a dash of salt & pepper and half of the soy sauce while preparing the other ingredients. In a bowl, mix a cup of water, a pinch of salt, cornstarch and the remaining soy sauce. Mix well and set aside.
Heat about a tbsp of oil over moderate heat, add the garlic and stir-fry until golden brown. Add in the green beans and onions and stir-fry over medium heat until cooked al dente. Remove from the wok & set aside.
Add a tbsp of oil to wok. Throw in the chicken strips and stir-fry over high heat for a couple of minutes. Add in the tomatoes and saute until the tomatoes are crushed and juicy. Add the cooked green beans, onions and the reserved marinade mixture. Mix thoroughly and stir-fry for half a minute. Serve immediately.
I am not a professional cook. My only claim to having a culinary background is a short stint as my dadâ€™s teen â€˜sous chefâ€™ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard â€˜turo-turoâ€™ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.
My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.
Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.
3 thoughts on “Stir-fry Chicken and Baguio Beans”
I must try this next time i get some french beans. Baguio beans and French beans looks the same. This type of beans are always better be cooked this way rather than crunchy. I love it in nilagang baka.
Looks quite delicious! But I think I am going to look for those type of beans here on the asian stores. I can still remember how my lola makes these as well.
hi mae, i also love these beans in nilagang baka! i hav no idea how it is called here in china.
hi charles! thanks for visiting! when i am really busy i just grab any type of veggie and cooked it in a similar way with chicken, pork or beef, the way my mom does it. fast food but healthy. by the way, i’ve seen your foodblog for quite sometime now. you have your own special way of foodblogging… u you do make my tastebuds cheer!