Description
Ingredients
Scale
For the Sauce
- 2 Tbsp toban djang (Chinese Chili Bean 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 1/4 of small onion)
- 1 lb long beans, cut into 2-inches long (You can substitute to green beans)
- 1/4 cup chicken stock
Instructions
- 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 oil’s 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 get burn, pour 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 1/4 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 to serve with my Zesty Prime Ribs and Honey Butter Smashed Potato!
- Cook Time: 8 mins