China · Home-style
Stir-Fried Chives with Egg
Cut chives thrown into hot oil, flashed with softly scrambled egg and seasoned with a little salt. Green, fragrant and on the table in minutes.
Chives are used differently from other greens in Chinese cooking, cut into short lengths and cooked only briefly so their character survives. The egg is cooked first and folded in at the end, which is a pattern repeated across the stir-fry chapter of every regional cookbook. Anything longer than a few seconds in the wok turns them into cooked hay.
Ingredients
- chives100 g
- eggs2 pieces
- cooking oil10 ml
- salt2 g
Directions
- 1
Wash the chives and drain them well.
- 2
Cut the chives into pieces about 3 cm long; these are the chive segments.
- 3
Crack the eggs into a bowl and beat them until even; this is the beaten egg.
- 4
Heat the wok and add the cooking oil.
- 5
Once the oil is hot, pour in the beaten egg and stir quickly until it sets into pieces, then turn out; this is the cooked egg.
- 6
Add 5 ml more oil to the wok, add the chive segments and stir-fry over high heat for 30 seconds.
- 7
Return the cooked egg to the wok and toss until even.
- 8
Add the salt and toss again.
- 9
Turn off the heat and plate up.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.