Every season has its own vegetables. Some vegetables are ripe in a specific season, while other vegetables can be found in all seasons. Recently, the tables are full of Chinese long beans in my community vegetable market. Let me see what I can do with them in my home kitchen. Today I’m making a simple dish: Chinese long beans and scrambled eggs. This economical dish stretches two healthy ingredients to feed a small family and is easy to prepare.

Chinese long beans are rich in vitamins and dietary fiber and are low in calories. Eating them in moderation will benefit our health. Cook beans thoroughly before eating. Beans are legumes, and most beans contain lectins that can have toxic effects (this is true of chickpeas, soybeans, lentils, navy beans, kidney beans, and many others). Only a few kinds of beans are safe to eat raw (fava beans, mung beans).

When making Chinese long beans and scrambled eggs, we will first fry them in a little oil until they change color, then add water and simmer them until the water cooks off. Once this part is done, we can add the eggs and stir-fry to scramble them with the beans.

Chinese Long Beans and Scrambled Eggs

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Today I’m making a simple dish: Chinese long beans and scrambled eggs. This economical dish stretches two healthy ingredients to feed a small family, and is easy to prepare. Chinese long beans are rich in vitamins and dietary fiber and are low in calories. Cook beans thoroughly before eating. Beans are legumes, and most beans contain lectins that can have toxic effects (this is true of chickpeas, soybeans, lentils, navy beans, kidney beans, and many others). When making Chinese long beans and scrambled eggs, we will first fry them in a little oil until they change color, then add water and simmer them until the water cooks off. Once this part is done, we can add the eggs and stir-fry to scramble them with the beans.

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Prep Time 7

Cook Time 12

Total Time 19

Course Main Course

Cuisine Chinese Home Cooking

Servings

Calories 179 kcal

Equipment

1 wok
1 sharp kitchen knife
1 mixing bowl
1 wok spatula

Ingredients

200 g snake beans
2 eggs
2 ml white pepper
4 ml salt divided
20 ml oil
40 ml water

Instructions

Prepare the ingredients. Wash the beans and remove the head and tail.
200 g snake beans
Chop the beans into short pieces.
Crack the eggs into a bowl, add 2ml white pepper and 1ml salt to the egg mixture and beat well.
2 eggs, 2 ml white pepper, 4 ml salt
Add 20ml of oil to the pot and put in the beans. When the beans change color, add 3ml of salt and 40ml of water.
4 ml salt, 40 ml water, 20 ml oil
Use medium heat, stir-fry until the moisture is almost dry, then add the egg liquid and stir-fry quickly until the egg liquid solidifies.
Transfer to a plate and serve.

Notes

When cooking Chinese long beans (aka snake beans or yard long beans) you must be careful to cook them thoroughly, just like lentils or chickpeas. Beans are legumes, and raw beans contain lectins. Some lectins are harmful because they bind in the digestive tract and coagulate red blood cells, causing gastrointestinal issues. Lectins are easily removed by cooking the beans thoroughly.

Nutrition

Calories: 179kcalCarbohydrates: 7gProtein: 9gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 164mgSodium: 1026mgPotassium: 210mgFiber: 2gSugar: 4gVitamin A: 259IUVitamin C: 13mgCalcium: 41mgIron: 2mg

Keyword egg, long beans, pepper, white, salt

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Chinese Long Beans and Scrambled Eggs