Green Beans with Scrambled Eggs
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Green beans prepared Chinese-style for a super brunch. This time I preferred to steam the beans. It takes longer than boiling in water, but the rest of the recipe is so quick that the extra 15 minutes are worth it.
Ingredients
400 g green beans
2 crushed garlic cloves
1 teaspoon finely grated ginger (almost a paste when grated on the small grater)
1 teaspoon sesame oil
1 teaspoon soy sauce
3 eggs
2 tablespoons oil
salt, black pepper
Servings: 2
How to prepare green beans with scrambled eggs
- Trim the ends off the beans. Take bunches, line them up on the work surface, and cut into short segments (about 4-5 cm). Steam the beans until done (it took me 25 minutes at 120°C). If you don't have the option to steam them, boil them in water until done but still holding their shape.
- Briefly beat the eggs with the soy sauce.
- Heat the oil in a wide pot (or wok). Add the garlic and ginger and sauté quickly until fragrant.
- Immediately add the beans and sauté together for another 2 minutes. Sprinkle with salt and black pepper. Add the sesame oil, mix, and remove the pot from heat.
- Pour the beaten eggs over the beans. Stir constantly until the eggs set. Adjust salt to taste.
- Serve with boiled rice or toasted bread.
