Green beans with egg stir-fry

Name: Green beans with egg stir-fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Ingredients: green beans, trimmed, strings removed and cut into 4 cm pieces; carrot, cut into long strips; hen eggs, weighed without shells; cooking oil, divided; garlic, thinly sliced; chili, thinly sliced; soy sauce; salt; scallion, cut into short lengths

Đậu que xào trứng

VegetarianMainVietnameseContains eggWith onion, garlic or similar seasoningsContains egg, gluten, soy

Servings

3 servings

Ingredients

300 ggreen beans, trimmed, strings removed and cut into 4 cm pieces
1 pcscarrot, cut into long strips
3 pcshen eggs, weighed without shells
30 mlcooking oil, divided
10 ggarlic, thinly sliced
5 gchili, thinly sliced (optional)
9 mlsoy sauce
2 gsalt
15 gscallion, cut into short lengths

15 minPrep
15 minCook
30 minTotal
EasyDifficulty

Method

These references were used to check ingredients and cooking instructions.Cách làm đậu que (đậu cô ve) xào trứngĐiện Máy XanhCách làm món đậu que xào trứngCookpad (nguyenhoangphuongnhi)All references

Blanch the green beans in boiling water for about 1 minute and drain. Beat the eggs with a pinch of salt.
Heat 14 g oil in a pan, add the eggs and stir until set in small pieces, then transfer to a plate.
Add the remaining 14 g oil to the pan and fry the garlic and chili for about 20 seconds.
Add the beans and carrot with the soy sauce and the rest of the salt, and stir-fry over high heat for 3–5 minutes until crisp-tender.
Return the eggs with the scallion, toss for 30 seconds and turn off the heat. Serve hot with rice.

Tips

Blanching first keeps the beans green and cooks them evenly without long frying.
Do not overcook the beans or they turn soft and dull.

Substitutions

This makes 3 servings because the amounts are modest; blanch the beans and fry the eggs separately. Soy sauce replaces oyster sauce, seasoning powder and fish sauce.
For a no-alliums version omit the garlic and scallion; current labels still include both.

Storage

Best straight away while crisp. Keep up to 1 day in the fridge and reheat in a pan.

Nutrition per serving (estimate)

Calculated from each ingredient weight and the cited food composition tables, divided by the base servings. Oil absorbed in frying and seasoning to taste are not counted.FoodData CentralU.S. Department of Agriculture, Agricultural Research ServiceAll references

202 kcalEnergy
8.9 gProtein
11 gCarbohydrate
14.4 gFat
3.5 gFibre
534 mgSodium

An estimate for reference only, not medical advice.