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Green Beans Omelet, a quick and easy side dish usually eaten with rice. A cut red chili is added to provide a little heat.
A bountiful harvest is one of the many joys of having a vegetable garden. While the vegetables may not look as perfect as the store bought ones, I think they taste better and sweeter. Also they can’t be beat for freshness. And so it is with our first harvest of green beans recently.
I used one pound to make this tasty Green Beans Belacan Stir Fry. It was great! I used the remaining for this Green Beans Omelet, a quick and easy side dish usually eaten with rice. I cooked the omelet in about 15 minutes but we ate it in much less time than that. We had a really good dinner that evening.
In the West, eggs are usually only eaten during breakfast. In many parts of Asia and Southeast Asia, they are eaten throughout the day because it is an economical source of protein. Among the Malaysian Chinese, an egg dish like this one is often prepared as a “filler” when a little extra is needed to complete the lunch or dinner spread.
I added a red chili pepper for a little heat. A thinly sliced onion is a good substitute, if preferred. For a more “substantial” dish, try adding some shrimps or Chinese sausage.
Green Beans Omelet
- 3 large eggs
- 1 tsp soy sauce
- Pepper to taste
- 1 tbsp vegetable oil
- 1 red chili (seeded and finely cut into strips)
- 3 oz green beans (trimmed and thinly sliced at a slant into 1 inch pieces) (85g)
- Crack eggs into a medium sized bowl. Add soy sauce and pepper. Whisk with a fork until well combined.
- In a medium sized non-stick pan, heat oil. Add green beans and chili. Stir fry for about 2 minutes.
- Reduce heat to medium. Pour in eggs to cover base of pan. Allow eggs to cook and set for about 2 minutes.
- Cut folded omelet in half with edge of spatula. Flip omelet over and allow it to cook and brown for another 1 to 2 minutes.
- Remove and serve immediately.