Stir-Fried Yellow Chives and Eggs
All Under Heaven by Carolyn Phillips is an amazing compilation of authentic recipes gathered from all areas of China. This recipe is very easy in execution, but it was hard for me to find yellow chives, which are chives grown under a tarp or pot so they don't develop their normal green color. It also decreases their oniony flavors. I had to go to a Korean grocery store (after searching a Thai grocery, a Vietnamese grocery, and a Chinese grocery), and the last time I was at the same store I couldn't find them. So I don't know how available these will be in most areas, but on the chance you can find some, I'm giving this recipe because I loved it.
Warning: If you do manage to find yellow chives, try to use them the same day or as quickly as possible. Even in a container and a freezer bag, the chives made my entire fridge smell funky as long as they were there. Worth it!
1 pound yellow chives
6 tablespoons peanut or vegetable oil (or use half unsalted butter and half oil)
1 teaspoon sea salt
4 large eggs, lightly beaten
Rinse the chives and pat them dry. Trim off any dry ends or less-than-perfect leaves. Either finely chop the chives if you like them particularly tender, or cut them into 1-inch lengths if you prefer a crunchier texture.
Place a wok over high heat, and when it's hot, add the oil and salt. Swirl the oil to dissolve the salt, and then add all of the chives. Quickly toss the chives until they wilt and a few strands start to brown.
Scoot the chives to one side and add a bit more oil if you don't see any at the bottom of the wok. Pour the eggs in and stir them around as they curdle. As soon as most of them have formed large curds, chop them up with your spatula and then toss them with the chives. Taste and adjust the seasoning. Plate and serve immediately.
Serves 4-6
Notes from Phillips on this recipe:
There are many variations on this dish. Instead of eggs, try julienned pressed bean curd, shredded pork or chicken, little shrimp or even thin strips of fresh black mushrooms. Or, instead of the yellow chives, chop up some garlic chive flowers, which will serve as a sweeter, crispier companion to the eggs.
Warning: If you do manage to find yellow chives, try to use them the same day or as quickly as possible. Even in a container and a freezer bag, the chives made my entire fridge smell funky as long as they were there. Worth it!
1 pound yellow chives
6 tablespoons peanut or vegetable oil (or use half unsalted butter and half oil)
1 teaspoon sea salt
4 large eggs, lightly beaten
Rinse the chives and pat them dry. Trim off any dry ends or less-than-perfect leaves. Either finely chop the chives if you like them particularly tender, or cut them into 1-inch lengths if you prefer a crunchier texture.
Place a wok over high heat, and when it's hot, add the oil and salt. Swirl the oil to dissolve the salt, and then add all of the chives. Quickly toss the chives until they wilt and a few strands start to brown.
Scoot the chives to one side and add a bit more oil if you don't see any at the bottom of the wok. Pour the eggs in and stir them around as they curdle. As soon as most of them have formed large curds, chop them up with your spatula and then toss them with the chives. Taste and adjust the seasoning. Plate and serve immediately.
Serves 4-6
Notes from Phillips on this recipe:
There are many variations on this dish. Instead of eggs, try julienned pressed bean curd, shredded pork or chicken, little shrimp or even thin strips of fresh black mushrooms. Or, instead of the yellow chives, chop up some garlic chive flowers, which will serve as a sweeter, crispier companion to the eggs.
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