Hwang Jin-sun's Thick Chive and Egg Stir-fry

Cooking tips 💡

• The white stem parts of the thick chives take longer to cook, so be sure to separate them from the leaves and cook them in stages for even texture.
• If serving as a side dish with rice, season with a bit more salt; if enjoying as a standalone dish or with drinks, keep it milder.
• When scrambling the eggs, pour them into a sufficiently heated pan with oil to achieve the characteristic fluffy and soft texture of Chinese-style cooking, and to prevent any fishy smell.
• If thick chives are not in season, you can use regular chives, but they wilt faster, so reduce the cooking time accordingly.

Recommended for 🙋

• ⭐Those who want to quickly whip up a sophisticated Chinese-style side dish using leftover eggs and chives from the fridge.
• ⭐Those who want to enjoy both the crunchy texture of crisp vegetables and the tenderness of soft eggs at the same time.
• ⭐Those who are short on time and want to make a high-quality appetizer with minimal heating over the stove.