Asian-Inspired

Green Beans and Eggs

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Green Beans and Eggs
I mentioned in a previous post how Nyonya Chicken Stew (Pongteh) was the first real dish that started my culinary learning. Green Beans and Eggs was another recipe I learned around the same time and was easy to prepare. The recipe is simple, with very few ingredients but good enough to pass off as a healthy side dish.

Green Beans and Eggs

You wouldn’t think that green beans and eggs go together well but the crispy beans and fluffy eggs play off each other nicely. Toss in a little garlic and salt and you’re good to go.

Green Beans and Eggs

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Green Beans and Eggs

Green Beans and Eggs


  • Author: The Cooking Jar
  • Yield: 2 1x
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Ingredients

  • 1 1/2 cup of green beans, sliced
  • 1 egg, beaten
  • 1 teaspoon garlic, minced
  • Salt to taste

Instructions

  1. Over medium high heat, saute garlic in a non-stick pan until aromatic
  2. Toss in the sliced beans and cook uncovered for 3 minutes
  3. Pour in the egg and scramble to mix with the beans, breaking up any clumps
  4. Season with salt and cook for another 3 minutes until the eggs brown slightly and the beans are crisp
  5. Dish and serve hot

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