Yard Bean fried with beaten eggs is a very common home-style dish in the Chinese cuisine. In here, by using chickpea flour batter to substitute the beaten egg, we can still achieve almost the same effect. You may need to add another 1 tablespoon of water if the batter is too thick.
Preparation: 8 mins, plus 10 mins standing time, Cooking time: 5 mins
Ingredients (serves 2)
° 100g yard bean/long bean, coarsely chopped
° 60g chickpea flour (besan flour/gram dhall)
° ½ teaspoon baking powder
° 60ml water
° salt and pepper, to taste
° 1 tablespoon oil
° few drops sesame oil (optional)
1. Combine the chickpea flour, baking powder, salt, pepper and water a bowl. Mix well and leave to stand for at least 5-10 minutes.
2. Heat oil and sesame oil in a non-stick pan over medium heat. Add the yard beans and stir-fry for 1½ minutes or until the yard bean is soften.
3. Pour in the flour mixture and spread out evenly. Flip over the omelette after 1½ minutes or when the base is slightly brown. Remove from heat after another 1½ minutes when the other side of the omelette turned slightly brown.
4. Transfer to a serving plate and serve hot.