Long Bean Stir-Fry ผัดถั่วฝักยาว (pad tuafakyao)
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 🙂
- 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
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