Long Bean Stir-Fry ผัดถั่วฝักยาว (pad tuafakyao)

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This long bean stir fry was always a favourite of mine when I was little. I’ve modified it a bit to better suit my adult taste buds 🙂

INGREDIENTS

Serves 3
  • 350 g long beans or French green beans, cut into 2 inch pieces
  • 4 cloves garlic, chopped
  • 1 Tbsp oyster sauce
  • 1 Tbsp soy sauce
  • 1 tsp Golden Mountain sauce or Maggi Seasoning (or sub extra soy sauce)
  • 1 tsp shrimp tomalley (“shrimp paste”), optional
  • 1 ½ tsp sugar
  • ¼ tsp white pepper
  • 1/4 – 1/2 cup water
  • 1 salted duck egg




INSTRUCTIONS

In a small bowl ix together oyster sauce, soy sauce, Golden Mountain Sauce, and shrimp paste, if using.

Cut the salted duck egg in half through the shell. Using a spoon cut one half of the egg yolk into chunks and then scoop out the chunks. Scoop out the other half in one piece and slice into wedges.

In a wok, sauté garlic in a little vegetable oil until it starts to turn golden brown. Add the beans and toss quickly. Add about 1/4 cup of water, the sauce mixture, sugar, and white pepper; stir until the beans are done to your liking, adding more water if needed.

When done, toss in the chunks of salted duck eggs. Serve on a plate, top with wedges of salted duck eggs. Serve with jasmine rice or as a side dish to any meal!





Long bean stir-fry

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