Stir-Fried Yellow Chives with Eggs

Chinese Stir-Fried Yellow Chives with Eggs 

Introduction

Stir-Fried Yellow Chives with Eggs is a classic Chinese homestyle dish known for its bright color, tender texture, and simple yet delicious flavor. The golden scrambled eggs pair perfectly with the mildly sweet and aromatic yellow chives (jiu huang). It’s a quick dish that takes only a few minutes to prepare, making it a favorite for family dinners and lunchboxes across China.

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Ingredients

• Yellow chives (jiu huang) – 200 g (about 7 oz)

• Eggs – 4

• Salt – ½ teaspoon (adjust to taste)

• Light soy sauce – 1 teaspoon

• Cooking wine – ½ teaspoon (optional, to remove eggy smell)

• White pepper powder – a pinch

• Cooking oil – 2 tablespoons

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Instructions

Step 1: Prepare the Ingredients

1. Wash the yellow chives thoroughly and trim off the root ends.

2. Cut them into sections about 5 cm (2 inches) long.

3. Crack the eggs into a bowl, add a pinch of salt, white pepper, and a dash of cooking wine. Beat until smooth.

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Step 2: Cook the Eggs

1. Heat 1 tablespoon of oil in a wok or frying pan over medium heat.

2. Pour in the beaten eggs and let them set for a few seconds.

3. Gently stir and scramble until the eggs are just cooked but still tender.

4. Remove the eggs from the pan and set aside.

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Step 3: Stir-Fry the Chives

1. Add another 1 tablespoon of oil to the pan.

2. Toss in the yellow chives and stir-fry quickly for 30–40 seconds until they start to soften.

3. Add a little salt and light soy sauce for seasoning.

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Step 4: Combine and Finish

1. Return the scrambled eggs to the pan.

2. Stir-fry everything together for another 20–30 seconds, breaking the eggs into bite-sized pieces.

3. Mix well so the chives and eggs are evenly combined, then remove from heat.

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Tips

• Do not overcook the chives — they should remain tender and bright.

• You can add a few drops of sesame oil at the end for extra aroma.

• The dish tastes best when cooked and served immediately while warm.