Long Beans in Sweet Soy

Ingredients
3 cloves garlic, chopped
2 shallots, chopped
3 tablespoons vegetable oil
1 lb long beans, cut into 1" pieces
3-5 fresh Thai chile peppers, stemmed and halved lengthwise
3 tablespoons kecap manis (Indonesian sweet soy sauce)
1 fresh tomato, cored and cut into wedges
1 tablespoon fried shallots
Salt

Method
Put garlic, fresh shallots, and 2 tablespoons water into a mortar and pestle and smash into a smooth paste. Set aside.

Heat oil in a wok over medium-low heat. Add paste and cook, stirring, about 8 minutes. Add long beans and chiles, stir to combine. Add kecap manis and 1/4 cup water, stir to coat. Increase heat to medium high and stir-fry until beans are barely fork tender, 6-8 minutes. Add tomatoes and cook until just wilted, about 2 minutes. Season with salt to taste and transfer to a large bowl.

Let beans rest for about 10 minutes before serving, to allow flavors to intensify. Garnish with generous amount of fried shallots, and serve with festive yellow rice. Enjoy!