Ginisang Batong (Sauteed Long Green Beans)

This is Ginisang Batong (Sauteed Long Green Beans). This vegetable dish is composed of string beans cooked with garlic and onions and various other spices and seasonings. This is a common dish in the Filipino community. Simple vegetable dishes like this are easy to prepare, nutrient rich and budget friendly, as well. Cooking ginisang batong primarily involves sauteing the string beans with garlic and onion. You can also add some cooked pork or other meats to give the dish a more meaty flavor. You can add tofu or nothing additional at all to make this a vegetarian dish. When there is not enough time to prepare an elaborate lunch or dinner, you can whip this one up in 30 minute or less. Enjoy this recipe from all of us at Filipino Chow.


  • 1 pound bundle long green beans, ends trimmed and cut in 1 inch long pieces
  • 1 tablespoons of garlic, minced
  • 1/2 cup of red onions, chopped
  • 1/2 tablespoons of vinegar
  • 1 1/2 tablespoons of soy sauce
  • 1 1/2 tablespoons of oyster sauce
  • 1/2 teaspoon of white sugar
  • 1 tablespoon of water
  • 2 tablespoons of cooking oil


  1. Add the cooking oil to a large pan over medium-high heat.
  2. Once the pan is hot, add the garlic to pan and saute until it's lightly browned.
  3. Next add the red onions to the pan and saute until they become translucent.
  4. Then add the green beans the to the pan and begin to stir as it cooks.
  5. Saute this mixture for 2 minutes while stirring often.
  6. Now add the soy sauce, vinegar, water and sugar to the pan then stir until well blended.
  7. Saute the mixture in the pan for about 2 more minutes while continuing to stir often.
  8. Add the oyster sauce to the pan and stir until that blends in with everything in the pan.
  9. Stir this while it cooks for about 8 to 10 minutes or until the green beans are fully cooked.
  10. Remove the pan from the heat and transfer all the contents of the pan to a serving dish.
  11. Serve with white rice.

Be careful not to overcook the string beans. They get tough and chewy when overcooked.


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