Ginisang Batong (Sautéed Long Green Beans)
Ginisang Batong is a classic Filipino vegetable dish featuring long green beans sautéed with aromatic garlic and onions in a savory blend of soy sauce, oyster sauce, and vinegar. The beans are cooked to tender-crisp perfection, retaining their vibrant color and slight bite while absorbing the rich umami flavors. This simple 15-minute side dish transforms humble ingredients into a satisfying accompaniment to steamed rice, embodying the Filipino approach of creating maximum flavor with minimal fuss.
Ingredients
- 1 pound long green beans ends trimmed and cut into 1-inch pieces
- 1 tablespoon garlic minced
- ½ cup red onion chopped
- 2 tablespoons cooking oil
- 1 ½ tablespoons soy sauce
- 1 ½ tablespoons oyster sauce
- ½ tablespoon white vinegar
- ½ teaspoon white sugar
- 1 tablespoon water
Instructions
- Heat the cooking oil in your large skillet over medium-high heat until it shimmers slightly. Add the minced garlic and sauté for about 30 seconds until it becomes fragrant and lightly golden - don't let it burn or it will taste bitter.
- Toss in the chopped red onions and continue sautéing for 1-2 minutes until they turn translucent and soften. The onions should still have a slight bite to them.
- Add the green beans to the pan and stir everything together. Sauté for exactly 2 minutes while stirring frequently to ensure even cooking. The beans should still be bright green and crisp.
- Pour in the soy sauce, vinegar, water, and sugar all at once. Stir everything together until the sauce coats all the beans evenly. The liquid will sizzle and create aromatic steam.
- Continue cooking for another 2 minutes, stirring constantly to prevent sticking. The beans should start to become tender but still have some crunch.
- Add the oyster sauce and stir until it's completely incorporated with the other ingredients. The sauce should now coat everything in a glossy, savory glaze.
- Cook for 6-8 more minutes, stirring frequently, until the green beans reach your desired tenderness. They should be tender-crisp, not mushy. Taste and adjust seasoning if needed.
- Remove from heat immediately and transfer to your serving dish. Serve hot alongside steamed white rice.
Tips from Lola's Kitchen
- Always trim bean ends properly - those tough tips can ruin the texture of your dish
- Cut beans uniformly so they cook at the same rate and look more professional
- Don't overcrowd the pan - cook in batches if needed to maintain that perfect sear
- Keep the heat at medium-high throughout cooking to get that lovely caramelization
- Taste your beans at the 8-minute mark - they should have a slight bite, not be mushy
- If your beans are particularly thick, add an extra tablespoon of water and cook a bit longer
- Fresh garlic makes all the difference - don't use the pre-minced stuff from a jar
Tried this recipe?Let us know how it was!