Incredibly simple to make yet wonderfully flavorful, Chinese chive and egg stir-fry is a classic homey dish that everyone should try.
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About the dish
Today’s recipe, Chinese Chive and Egg Stir-Fry (Jǐu Cài Chǎo Jī Dàn/韭菜炒鸡蛋), is probably the simplest recipe to date on my blog. Apart from the two ingredients indicated in the name, you only need a little oil and salt. Plus, a few minutes are all you need to make it from start to finish.
Although simple, it’s not lacking in flavors! For those familiar with classic dishes using Chinese Chives (such as Chive Pockets, Pork and Chive Dumplings), you know how delicious this humble vegetable can be! In fact, it’s my absolute favorite among Asian leafy greens.
I grew up loving this dish which my parents often cooked, and now my children request it regularly for dinner. When photographing this recipe, I intentionally chose an old plate from my childhood home that features the traditional “囍/double-happiness” design. It brings me back in time.
Ingredients
Here is a super short list of the ingredients you need for this recipe:
- Chinese chives
- Eggs
- Salt
- Neutral cooking oil
About Chinese chives
Known as Jǐu Cài/韭菜, Chinese chives (or garlic chives) belong to the onion family and are characterized by their slim, long, flat leaves. They offer a distinctively delicate, garlicky flavor that is less hot but more fragrant than regular garlic. You can find them in the fresh produce section of most Chinese/Asian supermarkets.
🌟 Substitute:
- Jǐu Huáng/韭黄, known as golden chives or blanched chives, works perfectly as a substitute. It has the same shape and a similar taste to Chinese chives but a pale yellow color.
- Don’t confuse Chinese chives with common chives, which feature round, hollow stems and a mild, onion-like taste. They’re not interchangeable.
Cooking process
Rinse Chinese chives thoroughly, then give them a good shake to remove any lingering water. Chop them into sections about 1 inch (2.5 cm) in length.
In a large bowl, lightly whisk the eggs until you’ve achieved a smooth blend of egg yolks and whites.
Mix in the chopped chives and a pinch of salt with the eggs, stirring until evenly distributed.
Then, heat oil in either a wok or skillet over high heat until it begins to emit a faint wisp of smoke. Make sure to spread the oil around for wider coverage before adding the egg and chive mixture to the pan.
Allow the mixture to cook without interference until it starts to fluff up. The moment the bottom solidifies, nudge it towards the edge. This maneuver helps the still-liquid parts flow to the center. Keep cooking until most of the egg mixture solidifies (this only takes 1 minute or so).
Use a spatula to toss and break down any overly large chunks into bite-sized pieces, and then promptly remove the dish from the wok.
🌟 TIP: For optimal results, maintain a high heat and cook the dish swiftly. You’re aiming for a texture where the eggs have set but are still tender and moist, while the chives have cooked through yet retain a slight crunch.
How we serve it
My family usually serves Chinese chive and egg stir-fry alongside a variety of savory dishes, accompanied by plain steamed rice. Sometimes, we include it as part of our breakfast, pairing it with staples like congee, Mantou (plain steamed buns), Youtiao (fried doughnut sticks), etc.
Beyond the context of Chinese cuisine, you can think of it as a tasty and healthy omelet and enjoy it with your preferred accompaniments.
Other vegetarian recipes
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Chinese Chive and Egg Stir-Fry (韭菜炒鸡蛋)
Ingredients
- 4 oz Chinese chives, aka garlic chives
- 4 eggs
- ¼ teaspoon salt, or to taste
- 2 tablespoon neutral cooking oil
Instructions
- Wash Chinese chives thoroughly, then shake off any excess water. Cut them into 1-inch (2.5 cm) long sections.
- In a big bowl, lightly beat the eggs until the yolks are well incorporated with the whites. Add the chives and salt to the eggs. Stir to mix well.
- Heat oil in a wok, or a skillet, over high heat until slightly smoking. Swirl the oil to coat a larger area, then pour in the chive and egg mixture.
- Let the eggs puff up undisturbed. As soon as the bottom part turns solid, push the block to the side of the wok, allowing the runny mixture to flow to the center to cook.
- When most of the mixture has solidified, toss and break any large lumps into bite-sized pieces, then transfer the dish out immediately.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe looks sooo easy to do and I love eggs so I’m definitely going to try it
Happy cooking, Natasha!