Pan-fried Chives
A savory Zhejiang-style pan-fried dish made with chives, eggs, and flour.
Ingredients
tender chives
100g
eggs
2
flour
25g
refined salt
2g
soy sauce
10g
MSG
2g
cooking wine
5g
vinegar
2g
vegetable oil
50g
sesame oil
5g
shredded ginger
3g
Instructions
1
Step 1
Wash the tender chives and cut them into 3 cm long segments. Crack the eggs into a bowl, add the flour and 50g of water, and stir in one direction to form a batter. Add the chives and refined salt and mix well.
2
Step 2
Heat a wok over medium heat and add 30g of vegetable oil. When the oil is about 50% hot, pour the chive batter from the bowl into the wok, then move to low heat. Use a small spoon to spread the batter from the center outward so its thickness is even. Once the bottom has set and it can be flipped, pour 20g of oil in along the edge of the wok and continue pan-frying. Fry until both sides are slightly golden, then remove, place on a cutting board, and cut into about 10 pieces. Return the pieces to the wok, sprinkle with shredded ginger, add the cooking wine, soy sauce, MSG, and 50g of boiling water. Cook over the heat to reduce the liquid until dry, splash in the vinegar, drizzle with sesame oil, and serve on a plate.
