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Thai Long Bean Stir-Fry

Experience a delightful crunch and burst of umami with this Savory Thai Long Bean Stir-Fry, featuring a unique touch of salted duck egg for an elevated flavor.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Quick Meal, Vegetarian
Cuisine: Asian, Thai
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 350 g long beans or French green beans, cut into 2-inch pieces Choose vibrant green beans without blemishes for the best flavor and texture.
  • 1 Tbsp oyster sauce
  • 1 Tbsp soy sauce
  • 1 tsp Golden Mountain sauce or fish sauce I love using Golden Mountain sauce for its unique flavor, but you can substitute it with regular fish sauce if that's what you have.
  • 1 tsp shrimp tomalley shrimp paste in oil (optional) It adds a rich depth of flavor. If you don’t have it, you can skip it or replace it with a dash of soy sauce.
  • 1.5 tsp sugar
  • 0.25 tsp white pepper
  • 0.25-0.5 cup water Adjust based on desired consistency.
  • 1 salted duck egg (optional) Adds creaminess to the dish.
  • 2 Tbsp neutral oil (like canola or vegetable oil)
  • 4 cloves garlic, chopped
For Serving
  • Jasmine rice for serving Serve alongside for a complete meal.

Method
 

Preparation
  1. In a small bowl, combine the oyster sauce, soy sauce, Golden Mountain sauce, shrimp paste (if using), water (start with ¼ cup), sugar, and white pepper. Stir until the sugar dissolves completely.
  2. If you’re using salted duck eggs, slice one in half and scoop out chunks from one half to mix into your stir-fry, reserving the other half to slice for topping.
  3. Have your long beans washed and ready before you start cooking to ensure a smooth process.
Cooking
  1. In a hot wok over medium-high heat, heat the neutral oil. Add the chopped garlic and stir-fry for about 30 seconds, or until fragrant and golden (but not burnt!).
  2. Toss in your long beans and the sauce mixture. Stir-fry for 2-3 minutes, adjusting with more water if needed, until the beans are bright green and tender-crisp to your liking.
  3. Once your beans are cooked, add the salted duck egg chunks and give everything a good toss to combine.
  4. Transfer the stir-fry to a plate and top with duck egg wedges. Serve piping hot over a fluffy bed of jasmine rice.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently to maintain the bean's texture. You can prepare the sauce in advance and store it in the fridge for up to a week.