Stir-Fried Long Beans & Eggs To Crunch Time

This would probably be the last recipe blog for March, before I head to London next weekend. And perhaps an apt way to wish myself luck is to cook a vegetable that sounds pretty close to what I’m getting myself into for the next 4 weeks or so – crunch, crunch, crunch!


  • Oil: 1 tbsp
  • Red onion: 1, small, chopped
  • Red chilli: 1, chopped
  • Long beans: 100g, chopped into small bits
  • Salt: a pinch
  • Minced pork: 120g, seasoned with 1 tsp corn starch, 1 tsp fish sauce, 1 tsp sesame oil and pinch of pepper
  • Shaoxing wine: 1 tbsp
  • Egg: 2, beaten with pepper and pinch of salt
  • Fish sauce: 1 tbsp
  • Pepper: to taste
  • Parsley: 1 stalk, chopped


  1. Heat oil in wok. Add onions and fry till fragrant and light brown.
  2. Add chilli, long beans and salt. Stir-fry 1min.
  3. Add minced meat and Shaoxing wine. Stir-fry till meat is cooked.
  4. Finally, add egg, fish sauce and pepper and stir for 1 min more.
  5. Garnish with parsley to serve.


  • Remove the wok from the heat while the egg is still runny. This would prevent it from drying up too quickly before serving.
  • Add dried shrimps at step 1 to obtain an even more authentic Chinese flavour. I really miss having this ingredient in my kitchen!

Fiery Rating:
👿 👿

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