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!