Long Bean Omelette

Irene's Cookery
by Irene's Cookery
4 Servings
15 min

I like long beans. It's cheap, versatile, and keeps for a good while. Plus, it's fun to use them in a mock swordfight. Anyway, when you're done using your long bean to vanquish your foe, just slice it up, beat it with some eggs have yourself a nice long bean omeletle. ⠀

Long bean omelette is a common, comfort dish in Chinese households that most grannies have cooked and it can also come in the form of scrambled eggs. The most basic ingredients are eggs and long beans.

For this recipe, your sliced long beans should be as thin as possible and not in chunk form. That way, they can be cooked easily, and soft enough to blend well with the omelette.

Crisp and golden brown!

Stir frying!

Almost done!

Recipe details
  • 4  Servings
  • Prep time: 10 Minutes Cook time: 5 Minutes Total time: 15 min
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  • Neutral flavoured oil: 1 tablespoon
  • Long bean, sliced thinly to 1 - 2 mm thickness: 150 grams
  • Garlic, minced: 2 cloves
  • Chicken seasoning powder: 1 1/2 teaspoon
  • Salt and pepper: To taste
  • Egg: 3 pieces

Beat eggs, with salt and pepper to taste in a large bowl. ⠀
Heat oil over medium high heat in a pan. Add minced garlic & stir-fry until aromatic. Do not let it burn!⠀
Add sliced long beans and chicken seasoning powder. Continue stir frying until long beans are cooked. Transfer cooked long beans from the pan to the bowl of beaten eggs and mix well.⠀
In the same pan, pour the bean-egg mixture from the bowl and cook until golden brown. Flip the omelette to brown the other side.⠀
Serve hot with steamed white rice or rice porridge.
  • You may use either long beans or french beans for this recipe.