← Nouns Cooking · Chinese

Ingredients

• 150 g Chinese (garlic) chives, cut into 3 cm lengths
• 4 large eggs
• ½ tsp salt, divided
• ½ tsp Sugar
• ¼ tsp White pepper
• 3 tbsp neutral oil, divided
• ½ tsp Toasted sesame oil (optional)

Method

1. Beat the eggs with half the salt and the white pepper until frothy.
2. Heat 2 tbsp oil in a wok over medium-high heat until shimmering. Pour in the eggs, let them puff for a few seconds, then push them gently around the wok until they form large, soft curds that are barely set, about 1 minute. Tip onto a plate.
3. Add the last of the oil and turn the heat to high. Add the chives with the rest of the salt and the sugar and toss for 30–60 seconds, until just wilted and bright green.
4. Return the eggs, toss together for a few seconds, drizzle with sesame oil if you like and serve straight away.

Tips

• Take the eggs off while they still look slightly wet; they finish cooking with the chives.
• Wash the chives well and dry them, or they will splatter and turn soggy.

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook Taste of Asian Food Made With Lau