Vegan String Beans and Mushrooms Adobo

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1


  • 3 to 4 string (yard-long) beans
  • 4 cloves garlic
  • 1 shallot
  • 3 to 4 button mushrooms
  • 1 tablespoon cooking oil
  • 1 bay leaf
  • 2 generous pinches cracked black pepper
  • 1 tablespoon rice vinegar
  • 1 tablespoon sweet rice wine (I used mirin)
  • 1 tablespoon light soy sauce (I used Kikkoman)


  • Trim and discard the ends of the string beans. Cut the beans into two-inch lengths.
  • Smash the garlic and shake off the skins. Mince (or chop, if you prefer) the garlic.
  • Peel and finely slice the shallot.
  • Slice the button mushrooms. Thin or thick, that is entirely up to you.
  • Heat the cooking oil in a small frying pan. Saute the garlic and shallot for about half a minute.
  • Add the string beans and bay leaf to the pan. Sprinkle in the pepper. Continue sauteeing for another half a minute.
  • Pour in the vinegar and rice wine. Cover the pan. Set the heat to low. Cook the string beans for five to six minutes.
  • Turn up the heat to medium. Add the mushrooms to the pan. Cook, stirring, for about a minute or until the mushrooms are just starting to brown.
  • Drizzle in the soy sauce. Cook, stirring often, for another minute.
  • Taste and adjust the seasonings before serving you vegan string beans and mushrooms adobo.