Long Bean Omelette
Crunchy long beans housed inside of a fluffy egg omelette, this Chinese long bean omelette recipe is fast and easy to make and is the perfect comfort food to enjoy with your family.
Equipment
- 1 Wok
Ingredients
- 225 g Long beans
- 4 Large Eggs
- 3-4 Cloves Garlic
- 1 tsp Minced ginger
- 1 tsp Table salt For adding to the eggs
- 1 tsp Table salt For long beans
- 1/2 tsp White pepper
- 1 tsp White granulated sugar
- 1 tsp Light soy sauce
- 1 tsp Shaoxing wine
- 1-2 Tbsp Cooking oil
- 2 Tbsp Water
Instructions
- Start by washing your long beans and then cutting the ends off of the long beans.
- Then cut the long bean into tiny pieces about 1/2 to 1 inch wide. Once done set it aside.
- Now mince your garlic and ginger and then set that aside as well.
- Then crack 4 eggs into a bowl, add in your salt and pepper to season the eggs and whisk everything well together.
- Turn on your stove to medium heat, and add in about 1-2 Tbsp of cooking oil.
- Once the oil is hot enough, add in your long beans and stir-fry this for about 30 seconds.
- Now add in your minced garlic and ginger. Sauté this for about 30 seconds.
- Then add in your light soy sauce, followed by some salt, sugar and Shaoxing wine.
- Stir-fry this for another 30 seconds and add in your water.
- Mix everything well together then cover the wok with a lid and let it cook for another 1-1.5 minutes to make your long beans more soft.
- Now turn the wok down to medium-low heat and add in your eggs, making sure to twirl the eggs around the wok so that the long beans get evenly coated with the eggs.
- Cover the wok with a lid and let it cook for about 2 minutes until the bottom of the eggs are golden brown and the top of the eggs are fully cooked and no longer runny.
- Now flip the egg omelette over and cook this side for another 1-2 minutes as well until it’s golden brown and then remove it from the stove and serve while hot.