One of the summer greens now abundant in the market is these snake beans (aka Chinese long green beans 豆角, China pea, yard-long beans, or asparagus beans), looking so crisp as if they were just picked. Clearly, it is time again to make this easy, less than 10-minute recipe.
Though fast, frying eggs with snake beans can be tricky. To make sure the beans are quickly fried to the right crunchiness yet not too firm to bite, I would first blanch the beans before cutting them into thin rings. To slice these more-than-30-cm-long beans (but must be shorter than a yard!) faster, you may cut them in half first.
The dose of curry powder and ground turmeric here isn’t part of our usual recipe, but for additional flavors and nutrition, I would recommend you to give it a try.
If not cooking this like scrambled eggs. You may also fry them into a neat omelette as you would do for Chinese chives, browning both sides evenly.
Tell you what: whether they are cooked into rather soft scrambled eggs, or fried into a crispy omelette, they both are good to be served with rice, noodles or even porridge.
- Ingredients
- 2 eggs
- 5 snake beans (豆角 dau gok)
- 1/2 tsp fish sauce
- 1/3 tsp curry powder
- 1/4 tsp ground turmeric
- 1 tsp oil (I used coconut oil)
- 1 tbsp cooking oil
- pinch of salt to taste
- yields 1 serving
Method
Wash snake beans. Trim off about 1 cm from both ends. Briefly scald them in salted boiling water (about 3 cups water with 1/2 tsp salt) for about 10 to 15 seconds.
Drain in a colander and rinse under tap water to cool down. Drain well.
Place beans on chopping board, one end aligned (half them cross-wise first if you find it comfortable to hold more strings of beans under your palm) and slice into thin rings, about 1-2mm thick.
Whisk eggs with fish sauce, curry powder, ground turmeric and coconut oil until they are combined. You may want to crack each egg, one at a time, into a small bowl before putting it into the mixing bowl, making sure no bad eggs will spoil the rest.
Add in sliced beans.
Add oil to pan over medium heat and swirl the pan to distribute oil evenly. As oil lightly smokes, turn heat to low. Give the egg mixture a good stir before adding to the pan. Using a turner or a flat-topped spoon to lift and stir the loosely set egg mixture, forming soft folds of scrambled eggs. Cook until the eggs are set, about half a minute, and if liked, fry a bit longer to brown more.
Check taste, sprinkle in pinch of salt if desired.
Serve hot with rice, noodles or porridge.
Enjoy!
- Category: Egg . Featured . Vegetable .
- 11 comments
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I am putting these beans on my grocery list and making this! Looks so delicious. I love eggs and I’ve forgotten about these delicious crunchy beans. I really like the idea of curry and tumeric in it, too. : )
Looks delicious this egg dish, at the first look I thought it was green onion 🙂
I like the idea of the crispy long bean in the kind of mushy egg…
Have a great week ahead Maureen 😀
I just cooked something similar last week. It is not as easy to get yard-long beans here compared to French (green) beans,so usually I settle for the latter.
Personally, I enjoy this dish with porridge. Just so comforting.
Now THAT is an amazing, different dish. Thank you VERY MUCH for sharing it!
Hi again – just wanted to let you know I made this tonight. Had it as a side dish for dinner and it was wonderful! Thanks for sharing the recipe! I’ll be doing stir-fry eggs like this with beef and any number of add-ins. : )
Would it be okay to bypass the boiling of the beans and sauteing them in the wok instead? Then add the egg mixture? Or does this change the texture of the dish?
Btw, earlier this evening, I thought, “I really need to find a Hong Kong food blog.” Of course my brain forgot about it 5 seconds later. A couple of hours later, I found your site when I was looking for a garlic chive recipe. I’m looking forward to trying your recipes. Thanks.
@Monica,
Hi, welcome back :). Yes, this is a simple, wonderful side, thanks!
@Trinh,
Right, you may add the egg mixture after sauteing the sliced beans briefly (to retain the crunchiness); but drizzling more oil as needed.
Enjoy and thanks for sharing!
Thanks for following up. I think I’ll use a nonstick pan so I don’t have to use as much as oil and this is a low-medium heat dish anyway so a wok isn’t needed.
I absolutely love this combo – eggs with snake beans! Particularly nice to eat with congee! 🙂
This dish looks delicious! I never cooked with snake beans before but I see them in market all the time, I am going to try your recipe!