Filipinos are not exactly known to be crazy about vegetables. The Filipino-American comedian Rex Navarrete joked, “If we could eat the soul of the pig, we would.” (Wait, crispy pata isn’t vegetarian?) So in a way, this month’s Kulinarya Cooking Club vegetable theme seemed like a pretty good challenge.
Sitaw guisado, or stir-fried long beans, is one of my favorite Filipino vegetable dishes. Because proper yard-long beans can be harder to find where I live, I decided to try to make it with a substitute that is more readily available to me: haricots verts. Haricots verts are th small, very thin green beans, essentially a baby version of the normal pencil-width green beans. They’re great because they cook much faster and I find that I don’t need to blanch them; ideal for a three-minute stir fry.