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Stir-Fried Chives and Eggs

Introducing a perfect "chive and egg stir-fry" for busy days. Enjoy the exquisite harmony of crispy chives, fluffy eggs, and fragrant pork. Packed with professional tips to bring out the best texture, this recipe elevates your usual stir-fry to a whole new level of deliciousness. Give it a try!

📖Cooking Basics

dry（tantanmen）

Steps

Cut the root ends of the chives into small pieces.
🕒 00:15
Cut the leafy part of the chives into 3-4cm segments.
🕒 00:25
Place the cut chives in a bowl and pour in enough water to cover them.
🕒 00:30
Cover with a paper towel and let soak for about 10 minutes. [Pro Tip] Soaking wilted chives in water makes them crisper, improving the texture.
🕒 00:39
Prepare the sauce mixture. In a bowl, combine 1 tbsp Soy Sauce, 1 tbsp Cooking Sake (Rice Wine), 1 tsp Oyster Sauce, 1 tsp Sugar, and 1/2 tsp Chicken Stock Powder. Mix well. [Pro Tip] Adding seasonings while stir-frying can overcook ingredients. Making the sauce beforehand prevents a mushy texture.
🕒 00:49
Crack 3 eggs into a bowl and add a pinch of salt.
🕒 01:21
Lightly whisk the eggs.
🕒 01:33
Add a mixture of 1 tsp Potato Starch dissolved in 2 tsp water to the beaten eggs while stirring. [Pro Tip] Adding potato starch prevents the eggs from drying out and makes them fluffy.
🕒 01:38
Thinly slice the 1/2 leek so it cooks evenly with the chives. [Pro Tip] Cutting too thick can lead to uneven cooking with other ingredients; slice thinly.
🕒 01:55
Cut the 120g pork belly slices into bite-sized pieces.
🕒 02:15
Lightly season the cut pork belly with salt and coat evenly with potato starch.
🕒 02:30
Ensure the potato starch is well-coated on the pork. [Pro Tip] Coating with potato starch helps the sauce adhere better and prevents moisture loss from the meat, keeping it tender.
🕒 02:46
Drain the chives that have soaked for 10 minutes and thoroughly pat dry with paper towels.
🕒 02:54
Heat a wok or frying pan over medium-low heat and add a little oil.
🕒 03:22
Once the pan is hot, stir-fry the water-drained chives and sliced leek.
🕒 03:31
Once the chives and leek become fragrant and start to cook, remove them from the pan. [Pro Tip] Remove the chives just before they become fully wilted to maintain their crispiness.
🕒 03:35
Add a bit more oil to the same pan and heat over medium-low heat.
🕒 03:56
Once the pan is hot, add the beaten egg mixture and stir with a spatula until half-cooked.
🕒 04:08
Once half-cooked, remove the eggs from the pan. [Pro Tip] Removing the eggs when they are still half-cooked helps maintain their fluffy texture.
🕒 04:28
Wipe the pan clean with a paper towel and heat over medium-low heat again.
🕒 04:33
Add a little sesame oil, and once the pan is hot, add the pork coated with potato starch and spread it out quickly.
🕒 04:38
Grind pepper over the pork as desired. [Pro Tip] Adding pepper at the end preserves its aroma and enhances the flavor.
🕒 04:52
Once the pork is about 80% cooked, reduce the heat and add the prepared sauce mixture.
🕒 05:00
Coat the pork thoroughly with the sauce.
🕒 05:09
Return the stir-fried chives and leek, along with the eggs, to the pan.
🕒 05:12
Mix everything together quickly. While mixing, break apart the eggs as if cutting them, ensuring they are evenly distributed.
🕒 05:20
Serve and enjoy!
🕒 05:41