Adobong Sitaw (String Bean Adobo)

Method

1. For the pork version, cook the thinly sliced pork in a wide pan over medium heat until browned and fully cooked, adding a little oil only if the pan is dry. For the meat-free version, omit the pork and heat 1 tablespoon oil in the pan.
2. Add the garlic and onion and sauté for 2–3 minutes until the onion is softened and the garlic is fragrant, not burnt.
3. Add the soy sauce, vinegar, 1/4 cup water and optional sugar. Bring to a boil, then add the sitaw and toss to coat.
4. Cover and cook for 5–7 minutes, stirring once or twice, until the beans are tender but still retain a little bite. Add some of the remaining water only if the pan starts to dry.
5. Uncover and simmer for about 1 minute to reduce excess liquid. Taste before adding salt because the soy sauce is already salty.
6. Serve immediately with rice. Keep the beans in the sauce only as long as necessary so they do not become soft and dull.