Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, green beans egg stir fry. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Green Beans Egg Stir Fry is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Green Beans Egg Stir Fry is something that I’ve loved my entire life. They are fine and they look fantastic.
Recreating one of my childhood memory. Mama used asian long bean(sitaw) but right now its not available so i used french beans. We make do of what we have!
To get started with this particular recipe, we must first prepare a few components. You can have green beans egg stir fry using 6 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Green Beans Egg Stir Fry:
- Make ready Green beans 400grm - cut
- Take Eggs
- Make ready Red Capsicum 2 - sliced
- Take garlic pods - crushed
- Make ready Chicken stock 2 tblsp
- Make ready Salt
As oil lightly smokes, turn heat to low. Give the egg mixture a good stir before. This spicy vegetarian stir-fry is a great way to use green beans when they're bountiful and inexpensive at the supermarket. You can also try it with other vegetables, such as broccoli or peppers, just make sure to cut them into small pieces so that they cook quickly.
Steps to make Green Beans Egg Stir Fry:
- Cut, wash and drain green beans. Keep aside
- Slice capsicum and crush garlic pods. Keep aside.
- Add 1 tbls oil into pan. Add garlic and capsicum. Stir.
- Add beans after 1 min stir. Mix well, add water if needed. (2 or 3 tbls water only). Add chicken stock and salt.
- Once the water dried out break egg into the beans mixture. Let it cook for 1 min. Stir after 1min. Keep stirring untill eggs well fried and vegetables coated with eggs.
If you're like me, I wouldn't mind having some variation of stir-fry on a weekly basis. It's a great way to add variety to. Do you love experimenting with your vegetable variations? And I honestly wouldn't mind having it on a weekly basis. Serve with steamed rice or noodles.
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