Sauteed String Beans with Shrimp Paste
Sauteed string beans or ginisang sitaw is one of the most common vegetable recipes that is easy to cook. There are many varieties of string beans and the one used in this recipe is called “sitaw” or “snake bean” which is the one of the English term to distinguish it to the common name string beans. Comparing this dish to pinakbet, I guess it is very close just omitting the other vegetables like the eggplant, okra, bitter gourd and squash.
- 15 to 20 pcs string beans or sitaw, cut into 2" long
- 200 grams pork, cut into small cubes
- 4 to 5 pcs small gabi or taro roots, peeled and cut into 4 pcs
- 1 onion, chopped
- 2 to 3 tomatoes, sliced
- 3 cloves garlic, crushed
- ¼ cup shrimp paste or bagoong alamang
- 1 tsp. MSG
- 2 Tbsp. cooking oil
- Boil pork cubes in ¼ cup water. Cook until tender and set aside.
- Saute garlic until brown. Add onion and tomatoes and saute for 2 minutes.
- Add pork and bagoong alamang then stir cook for 5 minutes.
- Add gabi and pour in ½ cup water. Cover and continue cooking.
- Add string beans when taro roots are almost cooked.
- Add another ½ cup water and cook until string beans are done but not overcooked.