Go Back

Thai Long Bean Stir-Fry

A quick and flavorful Thai Long Bean Stir-Fry packed with vibrant vegetables and savory sauces, perfect for a weeknight dinner or special occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 225
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 350 g long beans, cut into 2-inch pieces Freshness is key; the fresher they are, the crisper your dish will be.
  • 1 Tbsp oyster sauce Look for quality brands for the best flavor.
  • 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
  • 0.25 tsp white pepper
  • 0.25-0.5 cup water Add more water to keep things saucy if needed.
  • 1 salted duck egg optional
  • 2 Tbsp neutral oil
  • 4 cloves garlic, chopped

Method
 

Preparation
  1. In a small bowl, whisk together the oyster sauce, soy sauce, Golden Mountain sauce, shrimp paste (if using), ¼ cup of water, sugar, and white pepper until the sugar dissolves completely.
  2. If you're using a salted egg, cut it in half, scooping out chunks from one half while keeping the other half intact for garnishing.
Cooking
  1. In a wok over medium-high heat, add the neutral oil and minced garlic. Stir until it's golden and fragrant, about 30 seconds.
  2. Add the long beans and the sauce mixture. Stir-fry for about 2–3 minutes or until the beans are cooked to your liking. If needed, add a bit more water to keep things saucy.
  3. If you're incorporating salted duck egg, toss in the chunks now. Serve topped with wedges of salted duck egg and alongside jasmine rice.

Notes

Marinating the beans in the soy sauce mixture for 10-15 minutes before cooking can deepen the flavors. Leftovers can be stored in an airtight container in the fridge for up to 2 days.