A childhood dish that never gets old, this is as homestyle as it can get. My mum used to cook this dish at least once a week. It was served with every dish imaginable…steamed meat, soup, stew, fried chicken, or fish, and everything’s served with rice, of course. :D Here, I’m pairing it with the chicken porridge to round out the meal. Delicious!2 to 3 tablespoons vegetable oil 6 cloves garlic (or less), sliced thin 3 pounds green beans, trimmed and cut into ½” or shorter length ¼ cup water (and more if necessary) Salt and white pepper to taste 8 large eggs, lightly beaten
Heat oil in a large nonstick skillet or pot over medium-high heat until shimmering. Add garlic and cook until fragrant and light golden brown, stirring constantly. Add green beans, turn heat up to high, and stir-fry for about a minute. Add water, a tablespoon at a time throughout the cooking process, and continue to stir-fry until green beans are cooked (we like ours tender but still crisp). Season with salt and white pepper to taste. Stir in the eggs and continue to cook until eggs are scrambled. Plate and serve. Refrigerate any leftovers.