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.
- 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
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.
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