Wake Up, Smell the Beans

The Chinese long beans grow so fast we have to check them everyday so we can pick them at their best when young and slender. They are crisp and tender when picked before they reach full maturity. They begin to get dry and tough when longer than 18 inches. So far we have only picked five long beans, not enough to make a stir-fry. I had some tasty homemade char siu left in the refrigerator. Perfect to make bean and char siu fried eggs for breakfast.

Making Breakfast

Diced char siu and chopped long beans. Chives are optional.

Beans and eggs are deliciously good for you.

Bring out the cutting board and knife. Ready, chop.

Beans and Char Siu Fried Eggs  (豆角叉燒煎蛋) 

1) Cut the beans into 1/2-inch sections. Dice the char siu. Chop some chives, optional.

2) Beat 3 large eggs in a bowl with a small pinch of salt. Heat some oil in a frying pan, saute the beans first until tender.

3) Add meat and chives to the pan, season as needed. Cook until hot. Stir the eggs and pour over bean mixture.

4) Use a fork to quickly scramble the eggs from under, to blend with the beans and meat. Remove from heat when golden brown.

5) Serve with whatever you want. Long beans are high in protein, low in calories, no fat. Taste delicious. This is going to be a good day. I can feel it.


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