In just 10 minutes, you can whip up a delicious Chinese chive and egg stir fry that’s both simple and satisfying. With only 5 ingredients, this dish is incredibly easy to make, perfect for busy weeknights or when you’re short on time.
Chinese garlic chives and scrambled eggs
Chinese chives, also known as garlic chives, are a type of vegetable commonly used in Chinese cuisine. They have long, flat leaves with a mild garlic flavor and are often used as fillings for dumplings and buns or garnish in various dishes.
After preparing a batch of Chinese Chive Pockets, I often find myself with an abundance of leftover Chinese chives. It’s the perfect opportunity to whip up a quick and satisfying dish like Chinese Chive and Egg Stir Fry. This recipe holds a special place in my heart for its simplicity and delicious flavors. I begin by scrambling the eggs to perfection before gently folding in the vibrant Chinese chives. It’s a straightforward yet immensely satisfying dish that never fails to hit the spot.
Ingredients:
- 400g chives
- 5 eggs
- 3 tablespoons cooking oil (1 for coating the chives, 2 for stir-frying)
- 1 teaspoon salt
- 2 Thai chili peppers, optional
Instructions:
Prepare the Chives and Thai chili peppers:
Clean the chives, ensuring they are free from dirt and debris. Drain excess water and cut them into approximately 2-inch lengths.
In a bowl, mix the chopped chives with a spoonful of oil, ensuring they are coated evenly. This helps to retain their vibrant green color during cooking.
Beat the Eggs:
Crack the eggs into a separate bowl. Quickly beat the eggs until they are well mixed and uniform in consistency.
Stir-Fry the Eggs and chives:
Heat 2 tablespoons of cooking oil in the wok over medium heat. Use a spatula to spread the oil around the edges of the wok as much as possible, or swirl the wok to ensure the oil coats the surface evenly. Pour in the beaten eggs and stir-fry until they are evenly cooked, which usually takes about 2 minutes.
After the eggs are cooked, add the coated chives with Thai chili peppers on top to the wok, followed by adding the salt. Increase the heat to high. Quickly stir-fry them together with the eggs. Continue to stir-fry until the chives are just cooked but still retain their vibrant color and crisp texture. Transfer the Chinese chive and egg stir-fry to a serving dish immediately.
Enjoy this dish while it’s hot, as it pairs perfectly with steamed rice or as a side dish to complement your meal.
10-Minute Chinese Chive and Egg Stir Fry
Ingredients
- 400 g chives
- 5 eggs
- 3 tablespoons cooking oil 1 for coating the chives, 2 for stir-frying
- 1 teaspoon salt
- 2 Thai chili peppers optional
Instructions
Prepare the Chives and Thai chili peppers:
- Clean the chives, ensuring they are free from dirt and debris. Drain excess water and cut them into approximately 2-inch lengths.
- In a bowl, mix the chopped chives with a spoonful of oil, ensuring they are coated evenly. This helps to retain their vibrant green color during cooking.
Beat the Eggs:
- Crack the eggs into a separate bowl. Quickly beat the eggs until they are well mixed and uniform in consistency.
Stir-Fry the Eggs and chives:
- Heat 2 tablespoons of cooking oil in the wok over medium heat. Use a spatula to spread the oil around the edges of the wok as much as possible, or swirl the wok to ensure the oil coats the surface evenly. Pour in the beaten eggs and stir-fry until they are evenly cooked, which usually takes about 2 minutes.
- After the eggs are cooked, add the coated chives with Thai chili peppers on top to the wok, followed by adding the salt. Increase the heat to high. Quickly stir-fry them together with the eggs. Continue to stir-fry until the chives are just cooked but still retain their vibrant color and crisp texture. Transfer the Chinese chive and egg stir-fry to a serving dish immediately.
