Curried Egg Scramble

For some reason, whenever I see long beans at the market, I'd immediately think of it with eggs. I probably have my mother to thank for putting those two ingredients together in my head as this recipe is a variation of a dish she makes which is a sort of a Chinese omelet with long beans. The long beans give a nice crunch to this egg dish and goes well with hot rice. 

When you make this dish, do remember to turn the heat off right before the eggs completely set to give it better flavour.

Curried Egg Scramble Recipe

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• 2 eggs
• 1 cup of chopped long beans
• 1 king oyster mushroom, diced
  
• 2 cloves of garlic, minced

Seasoning and oils

• 2 tbsp cooking oil
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 2 tbsp curry powder
• salt to taste

Directions

1. In a bowl, beat eggs with sesame oil and soy sauce. Set aside.
2. In a wok over high heat, heat cooking oil until hot. Stir-fry garlic for 10 secs.
3. Toss in chopped long beans and king oyster mushrooms and stir-fry until longs beans turn bright green and mushrooms are tender, about 1-2 mins. Season with salt.
4. Add curry powder to vegetables and continue to stir-fry until ingredients are evenly coated. About 1 minute.
5. Pour in egg mixture and stir-fry, tossing vigorously, for 1 more minute.

Serves 2 people.