Stir-Fried Chinese Chives with Eggs

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Stir-Fried Chinese Chives with Eggs
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Makes: 4 servings adjust
"The current obsession with ramps, those wild leeks that go for a premium in farmers' markets and gourmet food stores, had me thinking about my own favorite garlick-y, leek-y vegetable: Chinese chives, or jiu cai. Though Chinese chives resemble the more recognizable chives used as herbs, the former are substantial and leafy, which places them squarely in the vegetable rather than the garnish camp. Garlicky in flavor and juicy and crisp in texture, jiu cai are commonly stir-fried or added to dumplings." - Chichi Wang

Directions

Ingredients

  • 6 ounces Chinese (Garlic) Chives, any variety

Step 1

Wash and dry the chives. Cut into sections 1 inch long and set aside.

Ingredients

  • 1⁄4 cup Cooking Oil, or fat
  • 4 Eggs
  • Salt & Pepper, to taste

Step 2

Place a wok over high heat and heat until almost smoking. Swirl in 2 tablespoons of the oil. Crack the eggs into the wok and stir around with a spatula. Add salt and pepper to taste. When the eggs are nearly cooked in large, fluffy curds (about 30 seconds), remove from heat.
 

Step 3

Reheat the wok over high heat and heat until almost smoking. Swirl in the remaining 2 tablespoons of the oil. Toss in the chives and stir-fry for 20 seconds to a minute, depending on the type of chive. Yellow chives take the shortest amount of time. Add salt and pepper to taste. Place the eggs back into the wok and mix with the chives. Plate and serve immediately.
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