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
Steps
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!
Reviews
H. tsab on 2019-11-02 (5 stars): I wonder if it will turn out good if i use thai chili paste in soy oil since instead. i don't have that toban djang. Great recipe by the way love it.
Elizabeth Johnson on 2020-12-25 (5 stars): I don't have toban djang sauce. Can I use Kikkoman Thai style chili sauce?
