Sunday, May 17, 2015

Simply Mixed: French Beans with Zucchini and Chinese Cabbage

Saturday morning. Late breakfast... again! Not in the mood to go marketing but my hubby asks for fish for lunch. So to the market I must go! I really did.

I was fortunate to buy my favorites--- tuna, salmon belly and white pampano. 

Next stop, the veggie stall. But wait, my favorite veggie vendor is gone! Her stall is closed! Sad! That meant I really had no other choice but to visit the next stall. Looking at the vegetable display while thinking of a dish to prepare for lunch, a different kind of string beans caught my attention. The lady vendor said it's French beans (haricot vert or filet beans, ooopppsss, the veggie vendor didn't tell me that. I google searched for the term :))

Definitely not green (Baguio) beans. This type is longer, thinner and crisp. They look skinny and shorter than the regular long string beans (sitaw) commonly seen in the market, I was intrigued all the more when the lady said it's best for salads, though she gave me another idea--- sauteed. 

Excitedly, I went home to try my new dish.

1 medium onion, sliced thinly
1 large tomato, sliced
shrimps, peeled
1 bunch french beans, ends removed
1 tbsp oyster sauce
1tbsp leeks
3-5 tbsps water
1/2 small zucchini, sliced thinly
1 small eggplant, sliced
salt and ground pepper to taste
2 small bunches of bok choy (Chinese cabbage), end of stem removed


  1. Place oil in pan.
  2. Sautee onion, tomatoes and shrimps.
  3. Add french beans, oyster sauce and leeks. Add water. Allow to simmer for one minute.
  4. Add zucchini and eggplant slices. 
  5. Season with salt and pepper according to taste.
  6. Add cabbage. 
Look at this! I was able to hit the perfect C-R-U-N-C-H! Hmmm... I just love it!

Fried fish is an ideal match! Oh, I regret having bought only 100 grams of the French beans. They must be good with butter, garlic and herbs, too!

Happy weekend!


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