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Bowl of french beans with egg stir fry, a quick Chinese vegetable and egg dish
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French Beans with Egg Stir Fry

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 4 servings

Ingredients

  • 600 grams french beans (600克法国豆)
  • 6 eggs (6个鸡蛋)
  • 1 tablespoon light soy sauce (1汤匙生抽)
  • 1/2 teaspoon salt (1/2茶匙盐)
  • 4 tablespoons cooking oil (4汤匙食用油)

Seasoning for Eggs (鸡蛋调味料)

  • 1/4 teaspoon salt (1/4茶匙盐)

Instructions

Step 1 — Prep the French Beans

  • Wash the french beans, then trim the ends and cut them into small, bite-sized pieces.

Step 2 — Cook the French Beans

  • Heat a little of the cooking oil in the wok, then add the french beans and toss a few times. Add a splash of water and season with the 1/2 teaspoon salt, then cook until the beans turn bright green and are just tender. Remove them from the wok and set aside.

Step 3 — Fry the Eggs

  • Crack the eggs into a bowl, add the 1/4 teaspoon salt, and beat lightly. Heat 2-3 tablespoons of the cooking oil in the wok until hot, then pour in the eggs and add the cooked french beans on top.
  • Tip: For fluffier eggs, cover the wok with a lid while they cook. The trapped steam helps them set through without drying out.
  • Cook over medium heat until the eggs are almost set, then toss everything together so the eggs break up and mix evenly with the beans.

Step 4 — Season and Serve

  • Add the 1 tablespoon light soy sauce and toss once more to combine. Serve immediately.

Video

Notes

  • Cut the beans into similar sized pieces. This helps them cook evenly so you don't end up with some pieces overcooked and others still raw.
  • Don't overcook the beans. Take them off the heat as soon as they turn bright green and are just tender — they'll cook a little more once mixed with the hot eggs.
  • Cook the beans to your preferred texture. I like mine softer. The longer you cook them, the sweeter they get, but they lose their crunch and the bright green colour fades a bit — it's a trade-off between sweetness, crunch and colour.
  • Cover the wok for fluffier eggs. The trapped steam helps the eggs set through without needing to flip them, so they turn out fluffy instead of tough.
  • Season with the soy sauce last. Adding it at the end keeps the beans' colour bright and lets you taste and adjust before serving.
  • Only pour in the eggs once the oil is hot. This keeps them from sticking to the wok.