妹妹爱吃的蛋抄四季豆。
妈妈的家常菜。
也是和我童年紧紧挂钩的一道“家”肴。
妈妈的家常菜。
也是和我童年紧紧挂钩的一道“家”肴。
十岁的我就已在妈妈的厨房打转。
洗菜，切肉。。。葱，蒜，油，米的日子是幼年的回忆。
既是只是厨房里的小角， 没有做大厨的份，也算得上是一种学习经验。
经过了岁月的磨练，换来了讯速熟练的刀法。
细细长长 的“乌龟豆”不在需要恼人的耐心。
“咚”“咚”“咚” 锋利的刀子敲打着砧版的节奏， 钩起了那份记忆。
简单不起眼的一道菜却能带来许多的回味。
Ingredients:
- 200gm French beans (ends removed and thinly sliced diagonally)
- 1 egg (beaten and seasoned slightly with light soy sauce)
- 2 cloves of garlic (minced)
- 150 ml of water
- Salt and light soy sauce for seasoning
Preparation:
- Heat wok with some oil and add in garlic.
- Stir-fry French beans in wok and add in water when the beans are half-cooked.
- Season with some salt and stir to mix well.
- Let the beans continue to simmer in the water.
- Once the beans are cooked to the desired tenderness, pour in the egg and stir to combine.
- Turn off the heat when the egg sets and serve with rice.
Number of Servings: 3 to 4
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