In my notes, I let you know about some of the changes I’ve done to the recipe. How I change it depends upon what I’m hungry for and what the spicy beans will be served with. It’s a versatile recipe. So, get in here and give it a go!
Author: Seonkyoung Longest
For the Sauce
For Stir Fry
- 1 Tbsp cooking oil (only if you are using center cut bacon)
- 6 slices of thick center cut or 4 slices of thick cut bacon, cut into bite sizes
- 3 cloves garlic, chopped
- 1 small shallot, chopped (You can substitute to ¼ of small onion)
- 1 lb long beans, cut into 2-inches long (You can substitute green beans)
- ¼ cup chicken stock
- In a small mixing bowl, combine all the ingredients for the sauce. Set aside.
- Heat a wok over high heat, add oil and bacon. Cook the bacon until the edges are crispy and enough fat has released.
- Add chopped garlic and shallot. Stir fry for 30 seconds to 1 minute or until you can smell the fragrance.
- Before the garlic and shallots burn, pour in the sauce mixture. Stir fry all together for 30 seconds to 1 minute. Be careful not to burn the sauce.
- Add long beans and chicken stock. Now, cover with a lid and let them steam for 5 to 6 minutes. Stir occasionally. If don’t have a lid for your wok, add additional ¼ cup water. Stir fry for 5 to 6 minutes or until all the moisture’s evaporated.
Serve on a serving plate and enjoy! I recommend serving with my Zesty Prime Ribs and Honey Butter Smashed Potato!
- The oyster sauce and Chinese chili sauce can normally be found at most decent sized grocery stores. And, yes, Wal*Mart carries them as well.
- For the chili sauce, I use this sauce.
- Using 2 tablespoons of the garlic chili sauce will be on the spicy side. Reduce the amount to tone it down to your taste.
- I normally use frozen green beans. They work well. In season, I’ll use fresh ones.
- On the bacon, it’s optional in my opinion. It has a great taste without the bacon and cuts way back on the calories!
- I use more shallots than the recipe calls for but I like shallots.
- I also toss in a handful of shredded carrots at the end of cooking. They’re in there just long enough to heat up but retain the crunch.
- I’ve also added some mushrooms at times. It works!
|Amount Per Serving|
|% Daily Value*|
|Total Fat 13.7g||21%|
||Trans Fat 0.1g||
|Total Carbohydrate 5.7g||2%|
||Dietary Fiber 1.1g||4%|
|Vitamin A1% Vitamin C8%|