Stir-Fried Green Beans

When I first saw this side dish at a Peruvian chicken takeaway, I thought green beans and eggs were an odd concoction. As it turns out, they’ve become a favorite. I hope you agree.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at  healthycook@cspinet.org.

Time: 15 minutes

Serves: 4

Ingredients

3/4 lb. green beans
2 tsp. + 1 tsp. extra-virgin olive oil
1 cup diced red onion
2 eggs, beaten
1/8 tsp. kosher salt

Instruction

Trim the green beans and cut them into bite-sized pieces. In a large nonstick pan over high heat, bring the green beans and enough water to cover them to a boil. Cover and cook until tender-crisp and bright green, about 3 minutes. Drain into a colander.
Reduce the heat to medium and return the pan to the burner. Heat 2 tsp. of the oil until shimmering. Stir-fry the onion until lightly browned, 4–5 minutes. Push to one side.
Return the green beans to the pan and shake to distribute them evenly, keeping the onions to one side. Stir-fry until tender, 2–3 minutes. Combine with the onion and keep warm.
In a small nonstick pan, add the remaining 1 tsp. oil and stir-fry the eggs until cooked, 1–2 minutes. Toss with the green beans and onions. Season with the salt.