Chives & Eggs (Jiu Cai Chao Dan)

The story

Garlic chives (jiu cai) are the flat-leaf cousin of regular chives with a loud, garlicky personality — one of the great Chinese vegetables and, it turns out, sitting in most Western supermarkets unappreciated.

Ingredients (4 + pantry staples)

• Garlic chives (or regular chives) — 1 bunch / 6 oz, cut in 2-inch pieces
• Eggs — 4, beaten
• Soy sauce — 1 tsp
• Toasted sesame oil — 1 tsp

Pantry staples used (don't count toward the 6): salt, cooking oil. Not stocked yet? See the pantry page.

Steps

1. Scramble the eggs in hot oil until just set; remove.
2. Fry chives 60–90 seconds — they go bright green fast.
3. Return eggs, season with soy, salt, sesame oil. One toss. Done.

Swaps

Regular chives work (cook 30s less); a leek, sliced thin, is the backup. Add leftover shrimp or ham and it becomes fried rice filling.