The truth is, I only made these beans to add some colour to the pressure cooked pork belly adobo on the plate. The crazy thing is, the beans were fantastic! Though they don’t have all the flavours of a traditional adobo, they definitely have the salty-sour base to stand on their own or make a cohesive plate when served with pork or chicken adobo. This dish takes such little time, there’s really no excuse for not making it today.
Time: 20 minutes
Serves: 4
Ingredients:
2 teaspoons canola oil 5 shallots – thinly sliced 3 large cloves garlic – finely chopped 1 pound green beans – trimmed ¼ cup soy sauce ⅛ cup suka (or rice) vinegar ¼ teaspoon fresh ground black pepperPreparation:
Place a heavy pan or wok on high heat and add the oil.
When the oil is hot, add the shallots and garlic, stir-frying for one minute.
Add the remaining ingredients and toss well. Reduce heat to medium-low, cover and cook for five minutes.
Remove from heat and serve immediately.