Thai Long Bean Stir-Fry (pad tua fak yao)

Method4 steps · about 20 min

1. 1

   Step 1: In a small bowl mix together oyster sauce (1 Tbsp), soy sauce (1 Tbsp), Golden Mountain Sauce, shrimp paste (if using), 1/4 cup of water, sugar (1.5 tsp) and white pepper (¼ tsp); stir until the sugar is dissolved.

   Uses 1 Tbsp oyster sauce · 1 Tbsp soy sauce · 1 tsp Golden Mountain sauce or fish sauce · 1 tsp shrimp tomalley (“shrimp paste in oil”), optional · 1.5 tsp sugar · ¼ tsp white pepper · initial ¼ cup water

2. 2

   Step 2: If using a salted duck egg, cut it in half through the shell. Spoon one half into chunks for mixing into the beans. Scoop out the other half in one piece and slice into wedges for topping.

   Uses 1 salted duck egg (optional)

3. 3

   Step 3: In a wok, over medium high heat, add the oil (2 Tbsp) and the garlic (4 cloves), and stir until it starts to turn golden. Add the beans and the sauce mixture, then toss until the beans are done to your liking, 2-3 minutes, adding a splash more water if it dries up too much.

   Stir-fry long beans · 3 minUses 350 g long beans or French green beans, cut into 2 inch pieces · 2 Tbsp neutral oil · 4 cloves garlic, chopped · remaining water up to ¼ cup, only if stir-fry dries · oyster, soy and Golden Mountain sauce with optional shrimp paste, initial quarter cup water, sugar and pepper

4. 4

   Step 4: When done, toss in the chunks of salted duck eggs (if using) and stir just to mix. Plate and top with wedges of salted duck eggs. Serve with jasmine rice or as a side dish to any meal!

   Uses Jasmine rice for serving · beans cooked to liking in garlic sauce · chunks from one half of the original salted duck egg · wedges from the remaining half of the original salted duck egg