Before Keat left for Boston Texas, he gave me a gigantic bag of chives because his mom would be driving with him, and who wants to see food go to waste? Since I didn’t have time to make dumplings with them, 韭菜蛋/韭菜豆腐 (Eggs or Tofu with Chives) happened instead! :D!
Growing up, this was always one of my favorite dishes since I loved eggs back then (and still do now), and the chives just gave it such an awesome taste. This dish iss also super colorful, and I suppose I’ve always loved really colorful foods. :] I guess I am nothing if not consistent, haha.
Although my family rarely cooks, my dad does technically know how to! I have some trust issues ever since he fed me mustard pasta (let’s not talk about that time), but I decided to enlist his help and he came up with this in a few short minutes!
Using eggs is the traditional way to make this dish, but feel free to get creative with it, as this dish is pretty darn versatile! I ended up making a tofu version later, and it was just as good! The sauces and such are fairly negotiable, as it really depends on your personal preference, so play around with it to see what you like!
韭菜蛋/韭菜豆腐 (Eggs or Tofu with Chives)
Ingredients:
- 1 bunch of chives
- 5 eggs (or 1 block tofu)
- 1 tsp chicken essence
- 2 tbsp oyster sauce
- 1 tbsp EVOO
Instructions:
- Cover bottom of pan with very thin layer of oil (~1 tbsp EVOO). Beat eggs and add chicken essence, to taste.
- Pour egg mixture into pan. When bottom of egg mixture is fairly firm, gently lift edge to allow the remainder of the still-liquid egg mixture to go underneath.
- Add chives. Cook. Add oyster sauce, to taste. Egg can be substituted with tofu if desired (or you can use em’ both for double the protein!).
Tofu variation!
