Thua Phat Muu (ถั่วผัดหมู)

Stir-fried Pork with Beans

This simple stir-fry dish combined yard long beans (also known as snake beans) with thinly sliced pork in a salty, garlicky sauce.


2 T oyster sauce
2 T light soy sauce
1/2 t sugar
4 T water
2 T vegetable oil
4 garlic cloves, finely chopped
350 g lean pork, thinly sliced.  (I used tenderloin.)
250 g yard long beans, cut into 5 cm pieces
Yard Long Beans


  1. Mix the oyster sauce, soy sauce, sugar and water in a small bowl.  Stir to dissolve the sugar.
  2. Heat the wok to a medium heat.  Add the oil and stir-fry the garlic until golden.
  3. Turn up the heat to high.  Add the pork and stir-fry until the pork is cooked (3-5 minutes).
  4. Add the beans and sauce mixture.  Continue to stir-fry for about 4 minutes.  The beans should still be crunchy.
  5. Serve.


  1. I’ve doubled the amount of sauce in the original recipe; I felt the original was a little dry.
  2. If you can’t get yard long beans then French beans or round beans are a good substitute.
  3. The original suggests garnishing with julienned red chilli.
  4. For a cutsey presentation, the yard long beans can be cut into longer lengths, then tied in knots.  However, it helps if you blanch the beans in boiling water first to make them more supple.
    Knotted Yard Long Beans
  5. Serves 4 as part of a Thai-style meal.

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