iVeg

Bohol : Batong pasagad

yardlong bean (Vigna unguiculata var. sesquipedalis) Family: Leguminosae

Description

Vernacular Names: batong pasagad, batong

Parts utilized as vegetable and availability: seeds, pods

Habitat: everywhere; garden

Availability: available all year round, 3 months

Dishes:tinunuan, sautéed, law-uy

Ginisa nga Batong

(Sauteed String Beans)
Brgy. Odiong, Jagna, Bohol

Ingredients

• 2 cups string beans or batong, cut into 6 cm lengths (Vigna unguiculata ssp. sesquipedalis)
• 100 g chicken meat or manok, chopped or sliced into strips
• 1 pc small-medium bulb onion or sibuyas, chopped
• 4 cloves garlic or bawang, crushed
• 1 stalk spring onions or sibuyas dahon
• 2 pcs tomatoes or kamatis, sliced
• 2-3 tbsp soy sauce or toyo
• Cooking oil or mantika
• Salt or seasoning
• Optional: fried garlic bits for garnishing

Procedure

1. Sautee onions and garlic.
2. Add chicken and cook, stirring occasionally, until slightly browned.
3. Add soy sauce and some water. Cover, lower heat and continue to cook until meat is cooked and sauce is reduced.
4. Increase the heat to medium and add batong. Cook, stirring occasionally, for about 3 to 5 minutes or until tender-crisp.
5. Optional: Serve topped with fried garlic bits.