CURRY OF CHIVES AND EGGS IN CHINESE STYLE
Eggs with Chinese Chives in them Unlike most restaurant dishes, stir fry is a simple, homey dish that everyone can cook. It can, however, differ significantly from one person to the next.
Cooking Eggs Correctly
Some people prefer their eggs runny, while others prefer them fully cooked. Interestingly, I fall into the latter category. Consistency, on the other hand, is critical when making stir-fried eggs. As a side note, this is not a breakfast food but a lunch or dinner dish that goes well with rice….
Smooth and silky eggs are almost always what you want in a stir fry.
SECOND CHANCE DINNER
This Chinese Chives & Eggs Stir Fry is perfect for a quick and easy meal during the summer. To top it all off, I’ve got plenty of Chinese chives (also called garlic chives).
Perennial Chinese chives/garlic chives. No need to worry about the seeds if you plant them in a container or garden. To encourage a thicker growth, I cut them frequently and fertilize them. In addition, they return each year without any more effort on your side.
- 5 pcs. of large eggs
- 1/8 tsp. of sugar
- 1/2 tsp. of salt
- 1 tsp. of Shaoxing wine
- 1/4 tsp. of ground white pepper
- 1/4 tsp. of sesame oil
- 4 tsp. of water
- 2 cups of Chinese chives/garlic chives (chopped)
- 4 tbsp. of vegetable oil
- Assemble the ingredients in a large mixing bowl by cracking the eggs and whisking them together with a fork. A thin layer of air bubbles should be visible on the egg’s surface after 30 seconds of vigorous beating. Add the chives and mix well. You’re now all set to start cooking.
- Reduce the heat to medium-low after the wok has gotten hot enough to start smoking. Add the oil after waiting for ten seconds. Swish oil around the wok with a spatula to coat it. The oil should be warm but not smoking when adding the egg mixture.
- Once the eggs are in the pan, flip and stir them softly with a spatula to avoid browning or hardening them. It’s time to eat the eggs when they’re barely cooked through. Serve!