Ingredients:
- 3/4 lb (375 g) long Chinese green beans;
- 1 lb (500 g) shrimps, 16 - 20 counts;
- 5 large fresh eggs;
- 1/2 tablespoon minced ginger;
- 2 tablespoons vegetable oil;
- A pinch sea salt.
Recipe:
Serving for 4
- Clean, peel and de-vein shrimps;
- Cut to 1/2” (1.5 cm) pieces;
- Wrap in paper towel to dry;
- Put them back in the refrigerator until use;
- Cut the end of green beans off and into 1/4” (1 cm) long;
- Beat eggs lightly;
- Add 1 tablespoon vegetable oil and a pinch sea salt in a sauté pan/wok over medium high heat;
- Stir in green beans for 2 minutes;
- Take them out and set aside;
- Add 1 teaspoon vegetable oil and 1/2 tablespoon minced ginger;
- Then add shrimps and cook for a minutes;
- Add green bean back in, don’t wait until shrimps are fully cooked;
- Spread out on the bottom of the pan;
- Pour eggs in to cover the beans and shrimps;
- Let the egg solidify before flipping, it looks and tastes better;
- It is done when eggs totally solidify.
- Plate and serve hot.