Lunch for us would consist of two stir-fry dishes and one serving of soup. We all work in the same office, in a family owned factory. My father, my brother and my other half would have lunch together in the office. Lunch is prepared at home and delivered right before lunch break. We almost never eat out during lunch time, since our office and factory is quite away from city center where most restaurants, malls and cafes are located. Our lunch break is only one hour, and all of our staff also bring lunches from home. We have ours in our meeting room and they have lunch in staff dining room. Okay, our lunch is very boring. When I worked at a local bank, we would have lunch out every single day. In a pack, led by our team leader. Five days a week we would eat at restaurants and cafes, highs and lows. Things are very different now.
I am very interested at what people have for lunch. I think you can be very fancy during dinner. But lunch, when squeezed between tight schedule and traffic jams and phone calls, you have to take what you can and when you can.
Mother and Pai prepare lunch at home, sometimes Pai is the one who does the shopping early in the morning to buy food ingredients. When she (and mother) runs out of idea of what to cook, then the vicious cycle begin. I mean, it is only natural, that she would go back cooking the easiest and fastest dish. What usually do you have for lunch?
This dish with long beans and eggs repeats itself a lot in our lunch menu. And I mean, a lot. It is easy and nutritious. Take care when frying after eggs are added. Stir quickly and remove, over cooking will result in dull looking eggs.
Heat oil and stir fry garlic till fragrant
Add cut snake beans into the wok and stir-fry quickly till they half-cooked.
Pour whisked eggs into the wok.
Add some water and quickly stir-fry everything. Break any egg lumps. The dish is supposed to be loose broken eggs and beans. Season with salt, sugar and pepper. Remove from heat and serve with steamed rice.
Chinese Long Beans and Egg Stir Fry
1 garlic clove, minced
125 g Chinese long beans (or snake beans), cut into 1cm-length
2 eggs, lightly whisked
1/4 tsp sugar (optional)
1/2 tsp salt
1/4 tsp ground white pepper
1/2 cup water
2 tbsp cooking oil
Heat cooking oil and stir-fry garlic over high heat.
Add long beans. Cook for 1-2 minute.
Pour eggs into the wok. Quickly stir-fry for 30 seconds. Break any egg lumps with spatula.
Add water. Season with salt, sugar and pepper.
Remove from heat and serve with steamed rice.