When I think of comfort food, I think of my mom’s Filipino-style adobo, a traditional stew made with soy sauce, vinegar, and chicken – the perfect combination of salty and tart. As a kid, one of my favorite meals was a steaming bowl of rice topped with chicken. Today, I still enjoy adobo, but instead of chicken, I usually use green beans, fried tofu, or okra.
There are so many variations to this recipe, so feel free to use your favorite vegetables or protein. I top mine with avocado to round out the adobo sauce. The buttery avocado stands up really well against the soy sauce and creates a luxurious mouthfeel to the dish.
- 2 tbsp cooking oil
- 6 cloves garlic, mashed
- 1 medium onion, sliced
- 8 tablespoons soy sauce (Aloha Shoyu or a light sodium soy sauce is preferred)
- 1 to 2 cups water
- 1 bunch of string beans, cut in 2’ length
- 6 pieces fresh or dried bay leaves
- 4 tablespoons palm vinegar (can be found at Asian markets)
- 2 avocados, diced
Heat the oil in a large sauté pan on medium heat. Sauté garlic and onion until translucent.
Pour soy sauce, water, vinegar, and bay leaves into pan and bring to boil. Add string beans and cook until tender.
Serve hot over a bed of rice. When plated, top with diced avocado and extra adobo sauce.