There are three different kinds of Chinese chives; Chinese chives, yellow chives, and flowering garlic chives. This recipe uses Chinese chives (gul choy), which are green and look similar to Western chives, except that they are flat. They are said to san hoot, or remove old blood from your system.
1 large bunch Chinese chives, about 4 ounces
4 large egg whites, beaten
2 teaspoons thin soy sauce
1 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3 tablespoons vegetable oil
Wash the Chinese chives in several changes of cold water and drain thoroughly in a colander until dry to the touch. Cut the chives into 1/2-inch pieces.
Place the chives in a medium bowl. Add the egg whites, soy sauce, sesame oil, salt, and pepper, and stir to combine.
Heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add the vegetable oil and egg mixture, and stir-fry 1 minute. Reduce heat to medium and cook another 1 to 2 minutes, or until eggs are set but not dry. Serve immediately.
Serves 4 as part of a multicourse meal.
Taken from Grace Young’s book “The Wisdom of the Chinese Kitchen” with permission. © Grace Young. Published by Simon & Schuster, Inc. ISBN 0-684-84739-6.