INGREDIENTS
·
75-100 g (3-4 oz) Chinese chives
· 6
large eggs
·
120 ml (8 tbsp) groundnut or corn oil
·
2.5 - 4 ml (½ - ¾ tbsp) salt
·
several turns pepper mill
·
Serves 6 with 2-3 other dishes
Method
1.
Pick over the Chinese chives, snip off and discard both the hard top ends and
the wilted tail ends. Wash and dry them well. Cut into 2.5 cm (1-inch) lengths.
2.
Beat the eggs lightly in a large bowl with 15 ml (1 tbsp) of the oil until well
blended and frothy. Add the salt and pepper and beat a few more times.
3.
Heat a wok over a high heat until smoke rises. Add the remaining oil, swirl it
around and heat until very hot. Add the Chinese chives, stir for about 20
seconds, then pour in the egg. Sliding the wok scoop or metal spatula to the
bottom of the wok, keep turning and letting the egg go under to blend with the
oil and chives. Continue in this way until all the egg has just set.
4.
Remove from the heat while you scoop the egg and chives mixture on to a warm
serving plate. Serve immediately.
Note:
a small bunch of chives can be used as a substitute for Chinese chives.
