Sitaw Gisado (Sauteed Green Beans)

When Filipinos prepare sauteed green beans, it’s usually with pork or shrimp. I would occasionally add chicharones (pork rinds) and it makes a world of difference to  the dish’s flavor.  But there is no reason vegetarians cannot improvise and make this part of their home cooking. This recipe skips the meat. It goes quite well with steamed rice.

I cooked this recipe on the same day that I prepared lechon kawali (pan-roasted pork).  I can say it is a pairing made in heaven.  Well, maybe not.  Made in the Philippines, for sure!


4 cups green beans, sliced into small diagonal pieces

4 cloves garlic, peeled and crushed

1/3 cup white onions, chopped

1/3 cup fresh tomatoes, sliced into small cubes

1 cup vegetable broth

1/4 cup soy sauce

2 tbsp brown sugar

1 tbsp olive oil

Salt & pepper to taste


Heat the oil in a large wok

Add the garlic and cook until golden brown

Add the onions, then the tomatoes and saute for one minute

Add the green beans. Cook and stir for one minute

Add the vegetable broth

Add the soy sauce and brown sugar

Bring to a quick boil and simmer for a few minutes, making sure that the green beans stay crisp and not overcooked

Remove from heat and serve

(Makes 4-5 servings)


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