adobong sitaw with tofu

A dear friend (ate Ning) from Jeonju sent me a box of vegetables early this week. She packed several “ampalaya” (bitter gourd), okra, “kangkong” (watercress), “sitaw” (string beans) and “saluyot” (moolah ). It was so exciting considering that these vegetables are not readily available in Korea. I immediately thought of the “ginisang ampalaya” (sauteed ampalaya) that my niece, Cristina, used to make back home.

This morning, as I was frying some tofu I decided to cook it “adobong sitaw” without the meat. It was pretty easy! Just saute garlic and sliced onion, then add the string beans. Stir-fry and then add 1/4 cup of soy sauce and the same amount of vinegar. I put it some crushed peppercorns and waited for it to boil… simmer for a couple of minutes and that’s it! Actually, you need to taste and adjust the seasonings.

It was my first time in two years for me to eat “sitaw” or string beans. I can’t wait to have “ginisang ampalaya” this weekend!