Global
Filipino Vegetable Adobo
A tangy, savoury, slow-simmered vegetable dish using soy, vinegar, garlic, and garden-fresh produce.
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 1.
Ingredients
- 2 cups mixed vegetables (green beans, eggplant, okra, carrots, squash)
- 1 onion
- 4–6 garlic cloves
- ¼ cup soy sauce
- ¼ cup vinegar (coconut, rice, or white)
- 1 cup water or broth
- 1–2 bay leaves
- Peppercorns
- Optional: tofu, sweet potato, chili, coconut milk
Cooking Steps
Prep vegetables
Cut into uniform pieces.
Sauté aromatics
Cook garlic and onion until soft.
Add vegetables
Add firmer vegetables first (carrots, squash), then eggplant and beans.
Add sauce
Pour in soy sauce, vinegar, water, bay leaves, peppercorns. Do not stir until vinegar boils (traditional method).
Simmer
Cook until vegetables are tender and sauce slightly reduced.
Optional finish
Add coconut milk for creaminess.
Optional Enhancements
- Low-sodium: use light soy or tamari
- Creamy version: add coconut milk at the end
- Root-vegetable adobo: use carrots, potatoes, squash only
Plant & Growing Tips
Green Beans
- Direct sow after frost.
- Need full sun and regular picking.
Eggplant
- Heat-loving crop.
- Start indoors early; transplant after soil warms.
Okra
- Thrives in hot climates.
- Sow directly; drought-tolerant.
Carrots
- Cool-season; sow directly.
- Keep soil loose.
Squash
- Requires space and warmth.
- Provide compost and deep watering.
Garlic
- Plant in autumn; harvest midsummer.
Onions
- Start from sets or seed; need full sun.
Natural Pest Control
- Neem oil protects eggplant and squash leaves.
- Marigolds deter nematodes.
- Floating row covers prevent caterpillars on beans.
- Companion planting: basil & beans support growth.
Harvest
Beans
- Harvest young pods every 2–3 days.
Eggplant
- Pick when glossy and firm.
Okra
- Harvest very young (2–4 inches) to avoid toughness.
Carrots
- Pull when firm and bright.
Squash
- Harvest when skin resists pressure from fingernail.
Storing & Freezing
Keeps 3–4 days refrigerated. Sauce freezes well; vegetables soften slightly when thawed.
