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Saturday, October 16, 2010

Szechuan Green Beans and Eggs

I had a hankering for scrambled eggs for lunch today but I also had green beans that needed to get used up so I created this dish. It turned out delicious. It might seem like a weird combo but actually eggs are used a lot in Chinese and Korean cuisine. You can omit the eggs and just serve the beans as a vegetable side dish. I ate it along with a bagel and cream cheese which really made it a multicultural meal!

1 lb fresh washed and trimmed green beans
1 tsp peanut, sesame or vegetable oil
4 cloves garlic, minced
1 medium knob fresh ginger, grated
1 tbls rice vinegar
1 tbls good quality fermented black bean paste
Hot chili flakes, to taste (optional)
1 cup egg whites or 4 extra large eggs, beaten

Add oil to skillet, wok or large frying pan over medium high heat. Add in beans, garlic and ginger until fragrant. Add vinegar, black bean paste and chili flakes (if using) and stir fry for a few more minutes. Pour in eggs and stir until eggs are cooked through.