Chives Omelet pictures (1 of 4)

This past couple of weeks, I have been so busy working with my , testing all the recipes on my . I am just so thankful that so many readers and fans are so keen to help me. I would like to take this opportunity to thank you all for your dedication and support. I truly appreciate it. For those volunteers who didn’t get selected to participate, I sincerely apologize. Hopefully we will get to work together on my next cookbook (when there is one) and other upcoming projects.

One of the ingredients that I bought for the recipe testing is Chinese chives, or garlic chives (韭菜). If you have cooked with Chinese chives, you will know that they come in a bundle at the stores, which means that you’re bound to have a bunch of leftover. That was exactly what happened to me after the recipe testing; I was left with a huge bunch of chives in the fridge. A good way to use up Chinese chives or garlic chives is to make chives omelet—a simple recipe that makes good use of the leftover ingredient, plus it’s so fast to prepare…

Here is my chives omelet recipe. If you have leftover chives in your fridge, do try out this recipe. I think you will like it because the taste of the omelet is pleasing, with the aromatic note of the chives.

Chives Omelet (韭菜煎蛋)

Ingredients:

3 oz Chinese chives (garlic chives) or kucai
4 large eggs
1 1/2 tablespoons oil

Seasonings:

1/8 tsp sesame oil
1/2 tsp fish sauce
1/2 tsp oyster sauce
A pinch of salt

Method:

1. Cut the chives into small pieces. Set aside.
2. Beat the eggs and then season with all the ingredients for Seasonings. Add the chives with the eggs.
3. Heat up the oil in a wok or skillet over high heat. Pour the eggs into the wok or skillet, swirl the eggs around so they coat the wok or skillet evenly. As soon as the sides start to cook, flip the eggs over. Continue to cook until the eggs turn light brown or set. Break the omelet into pieces, if you like. Dish out and serve immediately.

Cook’s Note:

Thanks for the reminder from , this dish is especially great with .

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