Ham Omelet and Long Bean Bento

Chinese long beans are yummy!  And no need for special prep, peeling, or exotic seasoning!  Really.

Before we get to the beans…a word about the omelet stuffed with ham and asparagus.  Yes, I gave up trying to wrap asparagus with this thick-sliced ham… I diced them along with said asparagus…because they made great omelet fillers!

So like I mentioned, the long beans are very easy to cook.  At first sight, they look intimidating.  (for me they did, I was scared)  They’re  long, almost 3 feet and very thin, which makes you wonder how to make them edible!

It’s so easy you’ll be amazed how delicous they turn out.

Wash, trim, cut into manageable length then stir-fry lightly in canola oi with salt, pepper, add a splash of sesame oil to heighten flavor.  Done.

No peeling or de-veining or snapping!

The rest of the bento…white rice with furikake and nori, simmered lotus root and grape tomatoes.  The grape tomatoes I  bought from the farmers market where I also found the long beans.

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