Stir-Fried Green Beans Recipe

  • 01 of 08

    Measure the Dried Shrimp (Optional).

    Scooping out the Dried Shrimp. D.Schmidt
    • 2-4 cups regular green beans OR 1 bundle of Chinese "long beans"
    • 3 Tbsp. very small dried shrimp (available at Asian Markets, either by weight or in packets), OR add 1 extra tsp. shrimp paste to the stir-fry sauce
  • 1/4 cup hot water (only if using dried shrimp)

  • 3 cloves garlic
  • 1 thumb-size galangal OR ginger, sliced
  • 2 shallots OR 2 slices cooking onion
  • 1 tsp. shrimp paste (available by the jar at Asian stores)[/lli]
  • 1 tsp. brown sugar
  • 1-2 red chilies, OR 1-2 tsp. red chilli sauce (to taste)
  • 2 tsp. sesame oil
  • 1 Tbsp. fish sauce
  • 1 Tbsp. soy sauce
  • First, measure out 3 Tbsp. dried shrimp (if using). Place it in a cup or small bowl. Note: This kind of dried shrimp can be purchased by weight at Asian spice and herb stores, or in packages at Asian food stores.

Continue to 2 of 8 below.
  • 02 of 08

    Pour Hot Water Over the Dried Shrimp (if using).

    Soaking the Dried Shrimp. D.Schmidt
    Pour 1/4 cup of hot water over the shrimp (if using). Allow to soak (soften) while you prepare the other ingredients (do not drain, as you will use the water for cooking).
    Continue to 3 of 8 below.
  • 03 of 08

    Make the Stir-Fry Sauce.

    Making the Stir-Fry Sauce. D.Schmidt
    Place all stir-fry sauce ingredients in a food processor or chopper. Process well to form a "paste" (thick sauce). Or simply mince and stir everything together by hand. Set aside.
    Continue to 4 of 8 below.
  • 04 of 08

    Wash and Prepare the Beans.

    Preparing the Long Beans. D.Schmidt

    Rinse and prepare the beans, taking off the ends. If using long beans, arrange them so that all the ends are parallel - then simply cut them off with a single chop of your knife.

    Continue to 5 of 8 below.
  • 05 of 08

    Chopping the Beans.

    Chopping the Long Beans. D.Schmidt
    Keeping the long beans aligned together, chop them into 2-3 inch segments. (If using regular green beans, simply cut into bite-size lengths.)
    Continue to 6 of 8 below.
  • 06 of 08

    Stir-Fry the Beans with the Sauce.

    Stir-Frying the Beans with the Sauce. D.Schmidt
    Pour a little oil (2-3 Tbsp) into a wok or large frying pan and place over medium to high heat. Add the stir-fry sauce plus the beans. Stir-fry 6-8 minutes, or until beans have softened. Note: Long beans take longer to cook than regular beans. If using regular beans, only stir-fry for 3-5 minutes.

    Cooking Tip: Add a little water to the wok/frying pan when it becomes too dry (1-2 Tbsp. at a time - just enough to keep the beans frying nicely).

    Continue to 7 of 8 below.
  • 07 of 08

    Add the Dried Shrimp + Water.

    Adding the Shrimp + Water. D.Schmidt

    Add the dried shrimp (if using) plus the soaking water, and continue stir-frying another 2-3 minutes, or until most of the water has evaporated. At this point the beans should be fairly soft but still chewy.

    Continue to 8 of 8 below.
  • 08 of 08

    Serving the Green Beans

    Stir-Fried [Long] Green Beans - Ready to Eat. D.Schmidt

    Remove the wok or frying pan from the heat. Do a taste test: Note: This dish is spicy and quite salty. (I find that it is a little addictive because of this lively combination!) If not salty enough, add 1-2 Tbsp. more fish sauce. If too salty for your taste, add a squeeze of lime juice.

    Note that the saltiness is balanced out when accompanied by plain rice (and other Thai dishes). The explosive flavors of this dish are further enhanced when accompanied by a cold lager. Enjoy!