Snake Bean and Egg Stir-Fry

5.0 from 5 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 5 mins

Total Time: 20 mins

Serves: 4


  • 450 gram (1 lb) snake bean/Chinese long bean
  • 3 tablespoon oil
  • 4 cloves garlic, minced
  • 4 eggs, beaten
  • 1/2 cup water
  • 2 teaspoon fish sauce
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon sugar
  • 1/2 teaspoon white pepper


  1. Wash and drain snake beans. Chop off and discard the stalk ends, then cut the beans into 1/2 inch sections.
  2. Heat a wok over medium-high heat. Once the wok feels hot, add oil and swirl to coat the pan.
  3. Add minced garlic and sauté for 30 seconds, or until the color turns golden brown.
  4. Add chopped snake beans and cook for 1 minute, stirring often.
  5. Push the beans to one side, and pour beaten eggs into the empty spot to make scrambled eggs.
  6. Stir the snake beans and scrambled eggs to mix, add water, and season with fish sauce, sugar, salt, and pepper. Mix well, and cook until the water has evaporated.
  7. Turn off the heat, transfer the dish to a serving plate, and serve immediately with steamed rice.

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