Ingredients
- Canola oil- 1 tablespoon
- Garlic – 4 cloves minced
- 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
Instructions
- 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!