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 :D). 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!