Stir-Fried Chives with Eggs
A quick and savory dish featuring fluffy scrambled egg blocks tossed with fragrant garlic chives.
Story
This simple stir-fry highlights the pungent, onion-like flavor of garlic chives (often known as 'Jiu Wang'). By cooking the eggs separately first, they maintain a fluffy texture that contrasts beautifully with the crisp-tender chives.
Ingredients
Garlic chives (Jiu Wang)
200g
Large eggs
3
Garlic cloves, minced
2
Cooking oil
2 tbsp
Salt
1/2 tsp
White pepper
1/4 tsp
Instructions
1
Prep the Chives
Wash the garlic chives thoroughly under running water to remove any grit. Shake them dry and slice them into even segments, about 4-5 cm in length.
2
Scramble and Cut the Eggs
Crack the eggs into a bowl and beat lightly with a pinch of salt. Heat a splash of oil in a pan over medium heat, pour in the eggs, and cook until just set. Remove the omelet, let it cool slightly, then cut it into bite-sized chunks or blocks.
3
Stir-Fry Aromatics
Wipe out the pan or use a fresh wok. Add another tablespoon of oil and turn the heat up to high. Toss in the minced garlic and stir for a few seconds until fragrant, taking care not to burn it.
4
Cook the Chives
Add the chopped chives to the hot pan. Stir-fry vigorously over high heat for 1-2 minutes. Season with the remaining salt and white pepper. As the chives cook, they will release some moisture; pour off any excess liquid from the bottom of the pan to keep the dish dry.
5
Combine and Serve
Add the cooked egg chunks back into the pan with the chives. Toss everything together quickly just to warm the eggs through. Serve immediately while hot.
