![\"Stir-Fried](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/03\/Egg-and-chives-stir-fry-1-683x1024.jpeg\")
<\/figure>\n\n\n\nChinese chives and other main ingredients<\/h2>\n\n\n\n\n- The ingredients required for this chives recipe are relatively simple. The egg is the main ingredient, and the other is fresh chives, which are also very popular in dumpling recipes. Here is the recipe for the Chinese dumplings<\/a>.<\/li>\n\n\n\n
- When using Chinese garlic chives, the part close to the root is befibery, so removing it and using only the tender portion is advisable. I recommend cutting the chives into pieces no longer than three-quarters of an inch. <\/li>\n\n\n\n
- The seasoning ingredients are also quite simple. Salt, ground white pepper, and sugar are the key components. You might also consider adding Shaoxing wine or a tablespoon of water to enhance the flavor. Some people like to use fish sauce<\/a> or light soy sauce<\/a> for a richer taste, but I prefer to omit light soy sauce since it alters the vibrant yellow color of the fluffy eggs.<\/li>\n<\/ul>\n\n\n\n
How to stir-fry egg with chives<\/h2>\n\n\n\n
1. Crack four large eggs into a large bowl.\u00a0 Beat the egg lightly until the yolks and whites are well combined. Add salt, a pinch of ground white pepper, and sugar. Mix well.<\/p>\n\n\n\n
2. In a medium bowl, combine one teaspoon of cornstarch with two teaspoons of cold water to form a slurry. Add this slurry to the egg mixture and whisk thoroughly. The slurry helps create a fried egg with a silky, smooth texture. Set the beaten egg aside.<\/p>\n\n\n\n![\"season](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/03\/egg-and-chives-image-4.jpeg\")
<\/figure>\n\n\n\n3. Wash and cut the chives into 3\/4-inch sections. Heat one tablespoon of hot oil in a wok <\/a>or cast iron pan<\/a> over medium-high heat.<\/p>\n\n\n\n![\"Chinese](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/03\/egg-and-chives-image-1.jpeg\")
<\/figure>\n\n\n\n4. Add the Chinese chives and stir-fry for about 1 minute until they soften slightly and release their aroma. Avoid overcooking to preserve the vibrant green color.<\/p>\n\n\n\n![\"egg](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/03\/egg-and-chives-image-7.jpeg\")
<\/figure>\n\n\n\n5. Remove the chives from the wok and let them cool slightly. Once cooled, mix them into the egg mixture. Stir gently to combine.<\/p>\n\n\n\n
6. Heat the remaining vegetable oil in the wok or non-stick pan over medium heat (not too high to prevent burning). Pour the egg and chive mixture into the wok. Let it sit for a few seconds until the edges start to set. Push the cooked egg toward the center with a spatula or chopsticks <\/a>to let the uncooked egg flow to the edges. Continue pushing until the eggs are mostly set but still smooth and soft.<\/p>\n\n\n\n![\"\"](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/03\/egg-and-chives-image-9.jpeg\")
<\/figure>\n\n\n\n7. Add a teaspoon of sesame oil to the eggs for extra flavor. Turn off the heat. The residual heat will finish cooking the eggs without drying them out.<\/p>\n\n\n\n![\"use](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/03\/egg-and-chives-image-10.jpeg\")
<\/figure>\n\n\n\n8. Transfer the stir-fried eggs to a serving plate. Serve as one of your favorite side dishes.<\/p>\n\n\n
How to stir-fry egg with chives<\/h2>\n\n\n\n
1. Crack four large eggs into a large bowl.\u00a0 Beat the egg lightly until the yolks and whites are well combined. Add salt, a pinch of ground white pepper, and sugar. Mix well.<\/p>\n\n\n\n
2. In a medium bowl, combine one teaspoon of cornstarch with two teaspoons of cold water to form a slurry. Add this slurry to the egg mixture and whisk thoroughly. The slurry helps create a fried egg with a silky, smooth texture. Set the beaten egg aside.<\/p>\n\n\n\n 3. Wash and cut the chives into 3\/4-inch sections. Heat one tablespoon of hot oil in a wok <\/a>or cast iron pan<\/a> over medium-high heat.<\/p>\n\n\n\n 4. Add the Chinese chives and stir-fry for about 1 minute until they soften slightly and release their aroma. Avoid overcooking to preserve the vibrant green color.<\/p>\n\n\n\n 5. Remove the chives from the wok and let them cool slightly. Once cooled, mix them into the egg mixture. Stir gently to combine.<\/p>\n\n\n\n 6. Heat the remaining vegetable oil in the wok or non-stick pan over medium heat (not too high to prevent burning). Pour the egg and chive mixture into the wok. Let it sit for a few seconds until the edges start to set. Push the cooked egg toward the center with a spatula or chopsticks <\/a>to let the uncooked egg flow to the edges. Continue pushing until the eggs are mostly set but still smooth and soft.<\/p>\n\n\n\n 7. Add a teaspoon of sesame oil to the eggs for extra flavor. Turn off the heat. The residual heat will finish cooking the eggs without drying them out.<\/p>\n\n\n\n 8. Transfer the stir-fried eggs to a serving plate. Serve as one of your favorite side dishes.<\/p>\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n