Here’s another one from my goto lady for Korean recipes, Seonkyoung Longest. It’s an easy and very tasty dish. The recipe below is unmodified from her original one which you can find here.
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
- 2 Tbsp toban djang (Chinese Chili Sauce)
- 2 Tbsp oyster sauce or Vegetarian oyster sauce
- 1 tsp sugar
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%|