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Thai Long Bean Stir-Fry

A quick and vibrant dish that brings the delightful crunch of fresh Thai long beans together with a variety of rich flavors for a comforting meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Southeast Asian, Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 350 g long beans, cut into 2-inch pieces Look for vibrant, fresh beans for maximum crunch.
  • 1 Tbsp oyster sauce Preferably a high-quality brand for a richer flavor.
  • 1 Tbsp soy sauce Low-sodium if you prefer less salt.
  • 1 tsp Golden Mountain sauce or fish sauce For that umami punch.
  • 1 tsp shrimp tomalley shrimp paste in oil Optional for depth of flavor.
  • 1.5 tsp sugar To balance the saltiness.
  • 0.25 tsp white pepper A subtle spice that complements the dish.
  • 0.25 to 0.5 cup water To create a little steam and keep the beans tender.
  • 1 whole salted duck egg Optional, for an indulgent twist.
  • 2 Tbsp neutral oil Like canola or vegetable oil.
  • 4 cloves garlic, chopped For aromatic goodness.
  • as needed Jasmine rice For serving as a comforting base.

Method
 

Preparation
  1. Prepare the sauce: In a small bowl, mix together oyster sauce, soy sauce, Golden Mountain sauce, shrimp paste (if using), water, sugar, and white pepper; stir until the sugar has dissolved.
  2. Prep the duck egg: If using a salted duck egg, cut it in half and scoop out chunks for the stir-fry later, reserving half for serving.
Cooking
  1. Heat neutral oil in a wok or large skillet over medium-high heat. Add chopped garlic and stir-fry until golden and fragrant, about 30-60 seconds.
  2. Add the cut long beans to the wok. Pour the sauce mixture over the beans and toss everything together. Stir-fry for 2-3 minutes, adding more water if needed.
  3. If using salted duck egg chunks, toss them in at this point. Mix everything well until the beans are coated and glossy.
Serving
  1. Plate your stir-fry, top it with the reserved duck egg wedges (if using), and serve hot over Jasmine rice.

Notes

Keep your wok hot but not smoking to prevent burning. Stir frequently for even cooking. Adjust the sauce to your taste; some prefer it sweeter or saltier.