Imagine a registered nurse that can cook amazingly good food for you when you are sick, well I guess you will definitely get well soon (or pretend not to), leave the caring alone just the aroma of a good food can liven up your mind and senses. This is Bobbi a passionate cook with culinary education from Japan, Hong Kong, Italy, and Thailand, a registered nurse and certified in Traditional Chinese Medicine-Acupuncture. I guess you know by now where I am heading to? With all those qualities together the only result is healthy and delicious recipes which can be also catered for special dietary needs.
Today Bobbi is here to share one of her delicious recipes and if you needed more just head over to Bam’s Kitchen and search for more.
A big hello to the Ang Sarap followers! I am Bobbi or as some of you know me BAM from Bam’s Kitchen. I am delighted to be here with all of you today.
I have known Raymund for over 3 years and his recipes are always inspiring, easy to prepare and finger licking delicious recipes. I love his quick and easy Asian cooking methods and drool worthy photos and my hungry teenage boys love his Mee Goreng recipe. I know Raymund misses home very much so I made him a little recipe to keep his spirits strong.
You are going to love this recipe for Adobong Pulang Sitaw (Long RED Beans) as it requires only 5 simple ingredients, in one-wok, and can be on the table in less than 5 minutes for the vegan version.
If you have carnivores in the house like I do, I have a recipe with chicken and long red beans that can be on the table in less than 7 minutes. You have to love that!
Adobong Pulang Sitaw (Long RED Beans) is a delicious and healthy Asian bean stir-fried simply with garlic, soya sauce and white pepper. This recipe is super simple to make, low carb, low fat, gluten free (if you use tamari sauce), diabetic friendly and easy on the wallet!
I was at the Aberdeen wet market here in Hong Kong and I saw these beautiful long red beans. The long red beans are almost a dark rich purple and look so fresh and delicious. Unlike the traditional Asian “green” long beans that are very starchy, these delicious long red beans were tender and easy to stir fry but have a little more texture than the standard French green bean.
Traditional Asian long green beans take much longer to cook. Check out Raymund’s recipe for Stir-fried Green Beans with Minced Pork in XO Sauce to find out the secret for getting that glistened long bean.
Red long beans are sometime also called yard long beans or Asian long beans at your local Asian grocery store and they are in season now. If you don’t have an Asian grocery store near you, you can always substitute string green beans (runner beans) for this recipe.
You can add other seasonings as well to your Adobong Pulang Sitaw (Long RED Beans) such as onion, oyster sauce, vinegar, sesame oil or even chili peppers but I was trying to keep this recipe super easy for you on those really busy days.
Thank goodness for my very dear friend Shirley who helped me with the title of the recipe…Adobong Pulang Sitaw. In tagalog Adodo (adobong) means fried, Pulang is the color red and Sitaw means beans. So there you have it and thanks so much Shirley!
A couple of years ago I had a fun contest asking my dear blogger friends how much garlic do they use in a week.
The “Support the Garlic Cause Polls” are in and here are the results…
60 percent of our foodie friends use 1-2 garlic heads a week
20 percent of our foodie friends use 2-3 garlic heads a week
20 percent of our foodie friends use 3 or more garlic heads a week.
Where do you fall in the garlic poll?
I think that both Raymund and I fall into that category of 3 or more heads of garlic per week. The more garlic, the better, is the motto! I used 4 cloves of garlic for this recipe and you can adjust that up or down to suit your preferences.
Chicken – optional (1/4 pound) cut into bite sized cubes
Long Red Asian Beans 1 pound (approximately 450 grams ) washed, ends trimmed and cut into 2 inch lengths. (Can exchange with string beans)
Soya sauce (tamari sauce)- 2 tablespoons or to taste
White pepper- to taste
Garlic chives or green onions to garnish- optional- 2 teaspoons chopped
Add your oil to the pan/wok and add the garlic and cook until just slightly aromatic, about 20-30 seconds. (If you want to serve with chicken add the chicken now and cook until just brown on all sides or about 3 minutes and season with soya (tamari sauce) and white pepper. Remove chicken from the pan and set aside to keep warm.)
Add the long red Asian beans to the pan and fry for about 1-2 minutes or until just tender. Season with soya sauce (tamari) and white pepper. (If cooking with chicken, add the chicken back to pan and toss well and adjust seasonings to taste)
Serve Adobong Pulang Sitaw (Long RED Beans) with rice and enjoy!
Raymund, thanks so much for your kind words and the chance to meet your lovely foodie followers. I hope that you have been able to head home and that your spirits are strong! Wishing you a restful weekend and take care.
Wow I love this easy and light meal, I love the vibrant color of the Asian beans mixing it with chicken looks more delicious to me. Thanks for this and God bless!
Thank you Marciel for your kind comment. A really easy dish with loads of flavour. Have a super day.
Good food and great choice of guest post. Thank you for having Bobbi. I love her dishes. 🙂
Thanks Ray! I think you are right on up there with Raymund and I and at least 5 heads of garlic a week, maybe more… LOL
Such a simple – yet gorgeous dish! Thanks so much for sharing!
Thank you Shashi.
Who doesn’t love Bobbi’s posts? What a pleasure to see her here! And what a pleasure to learn about these long red beans — a new ingredient for me! This looks terrific — love the recipe. And I’m probably a 3 on the garlic poll too!
Thanks so much John! I am certain you probably tip the 3 garlic head poll for sure.. Happy Sunday to you.
What a fun picture of you and the lobster!!! You certainly look like you’re having fun. You chose a wonderful recipe to share over her at Raymund’s. I’ve never seen red green beans, just the green ones. I love beans cooked with garlic so I know throwing in some chicken to go along with it will be marvelous! 2 – 3 heads of garlic/week in this house. 🙂
Thanks MJ. You know I did have fun that day. We chose some delicious fresh seafood and had it made to order-sublime. How fun are these gorgeous red beans. We have loads of the regular run of the mill green long beans but the red ones were a special find. MJ, you could throw some chilis in this dish and it would be really good too.
Bobbi, you are always teaching me something new in the kitchen. These beans look delicious and I love the options of different flavors. A great recipe! I’m going to have to figure out how to get my hands on these!
I am definitely in the 3 or more category. In the winter months, I roast a bulb just for a snack, lol. Can’t get enough and so good for you.
Great to discover Raymund’s blog as well. I’m a new follower. Loved this post!
Hello Robyn, I am so glad I could introduce you to Ang Sarap! You are just going to love all of Raymunds delicious dishes. You are way to funny but my kind of girl roasting a whole head of garlic for a snack… LOL
The beans look great and I do love their colour. I cook a lot with white pepper and really love its aroma. It’s so good with Thai cooking. I think I need to up my garlic usage! xx
Hiya Charlie! Garlic is so good for you… I don’t know if it is the garlic that actually protects you from colds and flu., etc or if it is just the fact that people are more likely to stay away from you after you eat a load of garlic.. LOL Wishing you a super week!
Bobbi is one of my faves. 🙂 Soooooo cool to see her here on your fine blog Raymund. 🙂
Long red beans…. never heard of them, but wow, they sure do look snazzy.
I am in the 60% category with my garlic useage. 🙂
Thank you Sweet Anna! I think all my foodie friends are in the 60% or more category with our usage, LOL…Time to buy more stocks in garlic…As a matter of fact I have a whole head in the oven right now to go into a homemade Italian sauce. Take care