Chinese Chive and Egg Stir-Fry

Name: Chinese Chive and Egg Stir-Fry
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 5 large eggs; 2 cup Chinese chives/garlic chives; 4 tsp water; 4 tbsp vegetable oil; 1 tsp Shaoxing wine; 1/4 tsp sesame oil; 1 1/4 tsp cornstarch; 1/8 tsp sugar; 1/2 tsp salt; 1/4 tsp ground white pepper

This Chinese chive and egg stir-fry is a fast, savory dish with tender scrambled eggs and the mild garlicky flavor of fresh garlic chives. It comes together in minutes, making it perfect for breakfast, lunch, or an easy weeknight side.

Servings2 Portions

Prep Time10 Mins

Cook Time5 Mins

Difficulty

Easy

Ingredients

large eggs
5
Chinese chives/garlic chives
2 cup
water
4 tsp
vegetable oil
4 tbsp
Shaoxing wine
1 tsp
sesame oil
0.3 tsp
cornstarch
0.3 tsp
sugar
0.1 tsp
salt
0.5 tsp
ground white pepper
0.3 tsp

Step-by-Step Instructions

Crack the eggs into a large bowl. Add the sugar, salt, Shaoxing wine, white pepper, sesame oil, and 3 tsp water, then beat for about 30 seconds until the mixture is smooth and lightly frothy.

In a small bowl, stir the cornstarch with the remaining 1 tsp water to make a slurry. Add it to the eggs, then fold in the Chinese chives until evenly combined.

Heat a wok or nonstick skillet over medium-low heat until hot. Add the vegetable oil and swirl to coat the surface. The oil should be hot but not smoking.

Pour in the egg mixture. Let it sit for a few seconds, then gently push and fold the eggs with a spatula. Cook slowly so the eggs stay soft and do not brown.

Remove from the heat as soon as the eggs are just set but still tender. Serve immediately for the best texture.

Chef's Tips

If you cannot find Chinese chives, use garlic chives or substitute regular chives for a milder flavor. Keep the heat at medium-low to prevent the eggs from turning tough or browned. Leftovers can be refrigerated in an airtight container for up to 1 day and reheated gently.