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Thai Long Bean Stir-Fry with Yardlong Beans

A delightful stir-fry featuring crunchy yardlong beans, garlic, and a flavorful sauce, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: Southeast Asian, Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 350 g long beans or French green beans, cut into 2-inch pieces Look for bright green, firm beans
  • 1 Tbsp oyster sauce Lee Kum Kee brand recommended for its rich flavor
  • 1 Tbsp soy sauce Kikkoman is recommended
  • 1 tsp Golden Mountain sauce or fish sauce Adds depth—must-try!
  • 1 tsp shrimp tomalley shrimp paste in oil Optional for unique umami flavor
  • 1.5 tsp sugar Balances saltiness
  • 0.25 tsp white pepper For a touch of warmth
  • 0.25-0.5 cup water Adjust based on how sautéed you like your beans
  • 1 salted duck egg Optional, adds creaminess and richness
  • 2 Tbsp neutral oil Canola or sunflower oil preferred
  • 4 cloves garlic, chopped The aromatic base of the dish
For Serving
  • Jasmine rice Cook a big batch when making this stir-fry

Method
 

Preparation
  1. In a small bowl, mix together 1 Tbsp oyster sauce, 1 Tbsp soy sauce, 1 tsp Golden Mountain sauce, shrimp paste (if using), ¼ cup of water, 1 ½ tsp sugar, and ¼ tsp white pepper. Stir until the sugar dissolves.
  2. Cut the salted duck egg in half, using a spoon to break one half into chunks for the stir-fry and set the other half aside, slice into wedges.
Cooking
  1. In a wok over medium-high heat, add 2 Tbsp neutral oil. Wait until it shimmers.
  2. Toss in your chopped 4 cloves of garlic and stir until golden and fragrant—be careful not to burn!
  3. Add the chopped long beans to your wok. Pour in your prepared sauce and sauté until the beans have cooked to your preference (about 2-3 minutes). Add a splash more water if it dries out.
  4. When the beans are to your liking, toss in the chunks of salted duck egg (if using) and stir to combine.
  5. Serve your stir-fry over a bed of jasmine rice, topping it with wedges of salted duck eggs if desired.

Notes

Quality ingredients matter, invest in good oyster sauce and soy sauce. Leftovers can be stored in an airtight container in the fridge for up to 2 days; just reheat gently.