Scrambled Eggs with Laba Beans
A classic Hunan home-style dish where salty and slightly spicy Laba fermented beans meet tender scrambled eggs, making a perfect quick rice accompaniment.
Ingredients
7 items- Laba fermented beans 100 g
- Eggs 3
- Scallions 2
- Garlic 2 cloves
- Cooking wine 1 tbsp
- Salt 1/4 tsp
- Cooking oil 2 tbsp
Nutrition
Steps （5 steps）
Drain the Laba beans; chop scallions and mince garlic. Crack eggs into a bowl, add cooking wine and salt, beat in one direction for about 30 seconds until frothy.
Heat the wok over medium heat, add 1 tbsp oil and swirl to coat. Turn to high heat; when oil is hot (about 180°C), pour in eggs and quickly stir to scramble for about 20 seconds until just set. Immediately remove and set aside.
Add the remaining 1 tbsp oil to the wok, sauté garlic and Laba beans over medium heat for about 1 minute until the beans are slightly browned and fragrant.
Return the scrambled eggs to the wok, increase to high heat and stir-fry together for about 30 seconds, allowing the eggs to absorb the flavor of the beans.
Sprinkle in scallions, stir-fry a few times until fragrant, then turn off heat and serve immediately.
Tips
Scrambling the eggs first and setting aside keeps them tender when returned later. Laba beans are already salty, so adjust salt accordingly. Add chili powder if you prefer some heat.
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