Crunchy long beans in a garlicky, umami sauce is the perfect veggie dish for any Thai meal. The salted duck eggs give a salty punch, but are totally optional. You can use French green beans or even snap peas instead.
Recipe by Pailin Chongchitnant on December 12, 2014
Rating
4.8 stars ( reviews)
Ingredients
350 g long beans or French green beans, cut into 2 inch pieces
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 ½ tsp sugar
¼ tsp white pepper
1/4 - 1/2 cup water
1 salted duck egg (optional)
2 Tbsp neutral oil
4 cloves garlic, chopped
Jasmine rice for serving
Steps
In a small bowl mix together oyster sauce, soy sauce, Golden Mountain Sauce, shrimp paste (if using), 1/4 cup of water, sugar and white pepper; stir until the sugar is dissolved.
Cut the salted duck egg in half right through the shell. Using a spoon, cut one half of the egg into chunks, and then use the same spoon to scoop out the chunks - these will get mixed into the stir fry. Scoop out the other half of the egg with a spoon in one piece, and then slice into wedges - we will use these to top the dish.
In a wok, over medium high heat, add the oil and the garlic, 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.
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!
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Reviews
Futile Resistance on 2020-12-30 (5 stars): Love this, even though I can almost never source long beans or duck eggs. Works just as well with green beans and a fried egg. Frankly, I prefer it with the runny yolk of a fried egg than the sliced yolk of a boiled egg. But to each their own. Regardless, this is a magnificent dish that doesn't take 40 mins peeling and chopping!
Deb on 2021-08-20 (5 stars): Love this simple sauce!
Instead of egg I used sliced andouille sausage, browned and set aside before adding garlic to pan, then tossed back in at the end. Excellent dish!!
Pat on 2022-07-20 (5 stars): This was delicious! I added shallots with the garlic. I didn’t have the salted duck egg but it was still tasty.
Tetsuro Shinoda on 2024-08-28 (5 stars): Love the recipe!
However the long beans I got were a bit streaky. What is the remedy to this without losing the crunch? Parboiling or par frying? any suggestions
Tetsuro Shinoda on 2024-09-27 (5 stars): Thanks for the reply.
By streaky, I was referring to the sinew like difficult to chew streaks you also get in celery. But I think a slightly longer cooking time has resolved the issue.
This recipe has become a new favorite in our house.
TexKim on 2025-11-15 (4 stars): I used shrimp paste from Thailand, but it wasn’t in oil. It came in a pouch and looked more like a Maeploy curry than yours did in the video.
Was I using the wrong kind?
Otherwise the beans came out tasty, but mine, like another commenter said, were very tough and needed quite awhile on high temperature before they were tender enough to eat. We all liked the texture and taste!
