There’s a great restaurant in Sydney’s Chinatown that serves this delicious dish. The mild garlic flavour of the chives combined with the soft eggs is sublime. They serve it with small pancakes to wrap around which just adds to the whole flavour. I can’t go to this restaurant without ordering it. Making it at home is easy too – it’s really simple to put together and surprisingly tasty. What are you waiting for?
5 eggs (lightly beaten)
3 cups garlic chives (cut into 5cm pieces)
1 tablespoon shaoxing wine
1 tablespoon light soy sauce
salt & pepper
1 tablespoon vegetable oil
2 tablespoons peanut oil
1/2 teaspoon sesame oil
Combine the egg with the shaoxing wine, soy, salt & pepper and vegetable oil and set aside.
Heat a wok with the peanut and sesame oil until hot – just smoking. Add the garlic chives and stir fry for 2 minutes until cooked. Add the eggs and let them set for 30 seconds before stirring. Have them lightly scrambled but still moist. Remove from pan and serve.
Serve alongside other Chinese dishes or simply with steamed Chinese rice pancakes.