Garlic Chive and Egg Stir-Fry

Wash the 300 g garlic chives and trim the tough ends. Drain well, pat dry and cut into 3–4 cm lengths.

Crack the 4 large eggs into a bowl. Add 1 g salt and beat until the whites and yolks are evenly combined.

Heat a wok over medium-high heat and add 15 ml vegetable oil. Pour in the eggs and gently push into soft curds. Transfer to a plate as soon as they set and no liquid egg remains; avoid browning.

Add the remaining 10 ml vegetable oil to the same wok and raise the heat to high. Stir-fry all the chives for about 30–60 seconds, until just softened and still bright green. Let any obvious pooled water evaporate before continuing.

Return all the eggs and sprinkle in the remaining 2 g salt. Gently toss for about 15–20 seconds, until evenly mixed and the eggs are fully set and heated through. Turn off the heat and plate immediately.