When I have no time to cook up a storm, my easy solution to an additional dish is always fried eggs; like a sunny side up seasoned with some light soy sauce and pepper.
Personally, I find that long beans are quite tasteless. So, you must cook them with sambal or a strong sauce to give them an oomph!! However, today I decided to use some long beans to cook in an omelette. In the past, this dish was a common sight in most homes, hence it gives a homely and comforting feel.
If you don’t have a lot of time to prep and cook, try this simple and easy dish. The dish can be ready in 15 minutes!! And you will get your protein from the eggs and fibre from the long beans.
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Serves 3 to 4 persons
5 strands long beans, trim off the ends and slice thinly
3 eggs, beaten
A dash of white pepper powder
½ teaspoon light soy sauce
½ teaspoon fish sauce or some salt
1½ tablespoons cooking oil
- Combine eggs, white pepper, light soy sauce, and fish sauce or salt in a small bowl. Mix well and set aside.
- Heat the oil in a pan. Then add the sliced long beans.
- When the beans are almost cooked, arrange them into one flat layer in the pan.
- Pour the egg mixture over the beans. Gently tilt the wok to ensure all the beans are well coated by the egg.
- Cook a few minutes on one side until dry and nicely browned. Then flip to the other side and cook till dry and nicely browned too.
- Transfer the omelette onto a plate and cut it into 4 pieces. Serve with steamed rice or porridge.