Green bean and egg stir fry is a quick and simple way to have a wholesome dinner on the table in less than 30 minutes. My daughter didn’t mind the green beans being cooked this way but according to her, it wasn’t as good as pad krapow. My son ate the stir fry with some rice and soup and it was demolished pretty quickly. I like to blanch the vegetables first in my stir fry. This is mainly because they cook more evenly that way and it means I have to do less “stirring” during the cooking process. This base recipe can be used with many other different vegetables that you have on hand so it is pretty versatile.
Serves 2 (or 4 as a side)
Prep time 15 mins
Cook time 10 mins
1 tsp neutral oil
1/2 onion, sliced
400g green beans, sliced into 1-2cm pieces on the diagonal
1 tsp chicken bouillon powder (or mix 1/2 tsp salt and 1/2 tsp sugar)
4 eggs, beaten
1 tsp fish sauce
Blanch the green beans for a few minutes until it just about cooked through. I put it in boiling water for about 2 minutes. Drain and set aside.
Heat the oil in a pan and sauté the onion until soft and starting to caramelise.
Add the reserved green beans and the chicken bouillon powder, stirring for a few minutes. Taste test a few green beans to check they are at the desired doneness. It tastes best when it’s still crisp on the outside but sweet and juicy on the inside. If it’s undercooked, there is sometimes a bitter “grassy” aftertaste.
Add in the beaten egg and add the fish sauce. Let it sit for a minute or so to cook before flipping and stirring until fully cooked through. Serve immediately.
More Stir Fry Recipes
- Pad krapow
- Mongolian Beef Stir Fry
- Chinese Beef and Broccoli Stir Fry
- Silky Egg Stir Fry
- Celery Stir Fry with Pork