Sitaw Guisado

Long Beans Stir-fry

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Another quick fix yet healthy and YUM. Sitaw guisado without tomatoes.

With ground pork…

With fatty pork tidbits…

With lean meat…

Pick your choice.

Ingredients:
Ground pork, or pork tidbits
Sitaw (long beans)
2-3 tbsp Minced garlic
1 onion, sliced thinly
Salt and pepper
Soy sauce (optional)

Over low heat, sear pork until it renders fat and natural juice. Cook until a bit brownish then push the cooked meat to one side. Fry garlic until golden brown. Throw in long beans and saute for a minute. Add half a cup of water and bring to boil. Season with salt and pepper, and simmer until beans are al dente.

If you are using lean meat, this is how you do it:
Start with marinating pork with soy sauce and pepper. Set aside.

Heat oil in a pan over medium to high heat. Fry garlic until golden brown. Add in the onion and stir-fry for a minute. Pour 1/2 cup of water and bring to boil. Throw in the beans and bring to boil.

Season with salt and pepper, and simmer until tender crisp. Transfer to a serving plate.
Heat oil in a pan. Throw in the lean meat strips and stir-fry for about 3 minutes. Stir into the cooked beans.

Lasang Pinoy, Sundays. Beans.
Lasang Pinoy, Sundays.

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Iska
I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ 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.

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