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.

Print

Chinese Long Beans and Egg Stir Fry

Makes 4 servings

Ingredients:

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

Directions:

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.

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14 Responses to “Chinese Long Beans and Egg Stir Fry”

  1. 1

    Lyndsey ~The Tiny Skillet~ — June 29, 2011 @ 9:15 am

    What a lovely simple dish. Something I could eat for lunch often too! I like getting ideas for what to have for lunch. I bring my lunch when schools in(I work at a school). I have been into making bento lunches so I use rice and noodles and fresh fruits and veggies, but it’s hard to always have some of that on hand. My husband brought yogurt, fruits and granola today. I have to get out shopping. My daughter is picky and will tell me exactly what to put on her sandwich. :D

  2. 2

    nmw407 — June 29, 2011 @ 9:33 am

    I love orak-arik (as my mom calls it). I grew up on shredded cabbage and eggs, but I find I just love mixing and matching anything really with eggs. My favorite is to take napa cabbage or bokchoy mixed with the eggs and spam. With hot rice… yummy!

    I used to work for a bank’s marketing dept. and we would usually do lunch together every day in our meeting room. People either brought lunch from home or bought lunch beforehand, but the only requirement was we weren’t allowed to talk about work during that time. Now I work in a support environment and I eat lunch alone mostly.

  3. 3

    Ira Rodrigues — June 29, 2011 @ 9:53 am

    I’m glad to have found your blog and absolutely love it. all your recipes blown me away! they are cool…
    * Foto2 nya cakep semua

    Salam kenal,
    Ira

  4. 4

    Joyti — June 29, 2011 @ 2:28 pm

    I really love long/string beans…and my mom used to make them for breakfast on Sunday mornings. Your long bean and egg stir-fry looks perfect for breakfast…it looks and sounds really delicious.

  5. 5

    Alicia — June 29, 2011 @ 9:38 pm

    I read this and came straight home on my lunch break and threw it together in no time. I will definitely be making this again, or variations of it. Thanks for the great idea :)

  6. 6

    Anita — June 29, 2011 @ 9:48 pm

    Love this, another idea for my husband’s lunch or maybe our dinner.
    I used to bring bread with canned tuna or canned chook to the office, fruits, steamed vegs, rice with leftovers or instant noodles if the fridge is empty.
    Most of the time I tried to bring healthy stuff like vegs & yoghurt.
    Now that I’m no longer working, I usually have sandwich or fruits for lunch at home.

  7. 7

    kankana — June 30, 2011 @ 12:18 am

    I make something very similar except I add onions too! :) My lunch differs from pasta to salad to indian bread to curry to fruits to .. you got it right ..LOL!!

  8. 8

    ecky — June 30, 2011 @ 1:25 am

    Ow it’s very easy, I have long beans in my garden and sometimes I run out of idea what to make with it. Thanks for this recipe, I will def try to make it once I got home.

  9. 9

    Mika — June 30, 2011 @ 1:46 am

    This seems delicious. I usually have eggs with asparagus or onion and potato, I’ve never tried beans.

  10. 10

    Pierre — June 30, 2011 @ 1:47 am

    You know what’s interesting about this recipe. It could just as well be a simple ‘traditional’ lunch for someone else in South America, Italy, China, or Africa. Yet in Indonesia, I found these taste Indonesian; in Italy, it’d taste Italian. I think I know what’s missing in your recipe. The love! Hahaha. Local love. (just kidding).

    Lunch for me is anything under 10 bugs within 10 minutes walking distance. :)

  11. 11

    Su-Lin — July 14, 2011 @ 11:05 am

    This dish brings back memories as my mother used to make exactly the same thing! Thank you!

  12. 12

    asianfoodophile — August 3, 2011 @ 10:10 am

    Adding an extra ingredient like some diced chye por to the above recipe will change the taste but not the deliciousness.

  13. 13

    Passing By — August 13, 2011 @ 12:53 am

    Excellent.

    Could I ask what type of pan/wok you are using? It doesn’t look like the typical seasoned steel woks. Thanks!

    • Jun replied: — August 13th, 2011 @ 3:52 am

      At that time we were using a very old cast iron wok, about 30 years old. It is broken now, traces of it came off. Now we are using a steel wok with non stick layer thingy, which is not the same. I just bought a brand new Japanese cast iron wok which I think we will be using for a very long time.

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