STIR-FRIED LONG BEANS WITH EGG

     Stir-fried Long Beans with Egg is a quick-fix recipe with minimal ingredients.  This is a common stir-fry recipe prepared with Garlic & Light Soy Sauce and can be cooked with various vegetables using the same method.  The addition of Eggs along with the Vegetable makes this stir-fry extra special.  When perfectly cooked Long Beans taste Sweet & Crunchy.  This is a simple traditional Chinese style home-cooked side dish found in different versions more or less with similar ingredients throughout China and South East Asia.
     More or less I get acquainted with these dishes when I dine out & always make sure to try the recipe sooner or later at home.  When the ingredients become predictable, the job gets easier.  It’s all about having a different culture’s cuisine as often as possible. And my daughter getting easy with her choosy Vegetable eating mood when I cook in such a manner makes me cook such stir-fries as often as possible. 
     Spice is definitely something I do not hold back on, as my husband is a person who calibrates a dish with its spiciness.  At least a mild note of spiciness would be appreciated in such dishes and this Long Bean Stir-fry is no excuse.  In this Stir-fry recipe, I have cooked Long Beans & eggs along with Garlic in Light Soy Sauce with a mild note of Spiciness from Bird's eye Chilli.  For a mildly sweet note can add a dash of ABC Sauce(Kicap Manis) too, but it makes the dish slightly darker.  I usually cook Long Beans on a high flame for few minutes until they turn Crunchy & Tender.
    

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Cuisine - Chinese(Southeast Asian)
Recipe Type - Stir Fry
Spice Level  - Low
Difficulty - Easy
Serves - 2- 3
Author - SM

Preparation Time - 5 - 10 Minutes
Cooking Time - 5-10 Minutes

HOW TO COOK STIR-FRIED LONG BEANS WITH EGG

STIR-FRIED LONG BEANS WITH EGG

INGREDIENTS :

Long Beans - 2 Cups
Garlic - 2 Cloves
Birds-eye Chillies(Red) - 1 No.(Optional)
Eggs - 3 Nos.
Turmeric Powder - 1/8 Tspn
Light Soy Sauce - 1 Tbspn
Salt - To Taste
Sugar - a Pinch.
Oil - 2 Tbspn.

METHOD:

• Clean, snap-off the ends, wash and cut the Long Beans into 4-5 Cm Long Pieces.
• Allow it to drain in a Colander.
• Heat Oil in a pan over a high flame.
• Add finely chopped Garlic, Bird's-eye Chilly and saute it over a high flame until aromatic(for about 20 seconds).
• Add the Long Beans along with a dash of Salt & a pinch of Sugar, give a quick stir.
• Cook this on a high flame for a minute.
• Meanwhile, Crack open the Eggs, beat it lightly along with a dash of Salt and Turmeric Powder.
• Push the Long Beans to one side of the pan.
• Pour the beaten Egg into the Pan & Scramble it on a medium flame until cooked.
• Now mix both the Long Beans and the scrambled Eggs.
• Season it up with Light Soy Sauce and give a quick stir.
• Immediately switch off the flame.
• Serve Stir-fried Long Beans with Eggs hot with steam cooked White Rice/Jasmine Rice.

NOTES:

• Cook the Long Beans over a high flame for a brief period.
• Cooking on a high flame yields crunchy and sweet-tasting Long Beans. 
  
• Long Beans should not be overcooked or turn soggy.
• Pushing off the cooked Long Beans to one side of the pan and then pour the Eggs & scramble it up.
• This way the eggs can be scrambled well until cooked and doesn't get coated to the Long Beans.
• If you pour the eggs over to the Long Beans, it gets coated to the Beans and doesn't get cooked well, which may result in an eggy smelling stir fry.
• Adding Bird's-eye Chilly is purely optional.
• If you want a less spicy version, add Pepper Powder instead of Chillies.
• I have used Peanut Oil in this recipe, can substitute it with any other vegetable oil of your choice.