Long bean stir-fry with salted duck egg

Cut the long beans into two-inch pieces on a bias.

Rough chop lots of garlic into big chunks.

Mix the sauce: Thai mushroom soy sauce, oyster sauce, Golden Mountain sauce and, optionally, shrimp paste with soybean oil.

Cut the salted duck eggs through the shell into chunks and scoop them out; cut one nicely for garnish.

Heat a little oil in a wok; add the garlic and let it slowly infuse the oil until starting to turn golden brown.

Add the beans, toss, then add a splash of water to steam them.

Add the sauce mixture, plenty of white pepper and a little sugar to balance the salt of the eggs.

Keep cooking, stirring frequently, about two minutes, until tender with a little crunch; add a little more liquid if more sauce is wanted.

Turn off the heat and toss in half of the salted egg. Plate and put the reserved egg on top.