Sitaw (Tagalog), hamtak
(Aklanon). I've heard people call this as
Chinese string beans (I guess anything that is Asian is Chinese when it
comes to ingredients). The Philippine variety is paler than
the ones in the picture, but it's basically the same.
I don't
remember what's its used for. I guess for stews like kare-kare and other
vegetable dishes like pinakbet. I do remember that it's not cooked as a whole long bean, but
you have to break it into 3-4 inch-segments (anam in Aklanon)
(and the fibrous strand that runs on one side of the pod removed).
I don't know if it is a Philippine dish, but string bean asado is
quite good. Also, some Chinese restaurants here in Chicago has this dish
called Szechuan string beans which is really wonderful. It's basically string beans
sauteed in bits of pork, pepper and soy sauce. Seems easy to do but I can't
duplicate it at all in the kitchen. And they won't give the recipe either.
