Stir-fried Long Beans with Eggs
Diced long beans are pan-seared until tender, folded into a seasoned egg mixture, then scrambled over high heat into soft, golden curds with gently charred edges and a whisper of white pepper.
Instructions
- 1
Beat the eggs, add 1/3 teaspoon of salt, 1/3 teaspoon of pepper, and 1/2 tablespoon of peanut oil, and mix well. Cut the cowpeas into small pieces;
- 2
Bring to a boil, add the cowpeas, sauté over medium-low heat, add 1/3 teaspoon of refined salt, and keep stirring with a spatula until partially cooked;
- 3
Pour the cowpeas into the beaten eggs and mix evenly.
- 4
Put the pot back on the stove over medium-high heat, and add oil once the pot is hot;
- 5
Pour in the mixed eggs and cowpeas, stir-fry continuously, do not fry into a pancake shape, just break it apart while cooking;
- 6
Stir-fry constantly until the egg mixture solidifies and has a slight roasted aroma, then take it out of the pan.
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Ingredients
Main Ingredients
- Egg3 pieces
- yardlong bean300 g
Seasonings
- Refined salt1/3 tsp
- Refined salt1/3 tsp
- Black pepper1/3 tsp
- Edible oil1/2 tbsp