Garlic Chives and Scrambled Eggs--Taisan Restaurant-Style
When I used to work late, I often stopped at Taisan's Chinese Restaurant for dinner on my way home. Since I had a craving their food, I came up with this recipe after some experimenting. The taste comes pretty close to the original.
The eggs should only be half-cooked (on the runny side). Recipe by Bajimama
Garlic Chives and Scrambled Eggs--Taisan Restaurant-Style
When I used to work late, I often stopped at Taisan's Chinese Restaurant for dinner on my way home. Since I had a craving their food, I came up with this recipe after some experimenting. The taste comes pretty close to the original.
The eggs should only be half-cooked (on the runny side). Recipe by Bajimama
Cooking Instructions
- 1
Chop the chives into 3-4cm lengths while separating the base of the stalk from the leaves,
- 2
Combine the ● ingredients together and set aside. Lightly beat the egg. Put a tablespoon of oil (not listed) in a wok, then add the egg. Remove the egg when it's still half cooked.
- 3
After transferring the egg to a dish, add another tablespoon of oil to the wok and heat. Next, add the chives starting with the tougher stalk base, then the leaves. Once the color is vibrant, add the mixture from Step 2, return the eggs to the wok and toss gently, then serve.
- 4
Here it is made with 200g pork, a bag of bean sprouts, and a bunch of chives. I used a tablespoon of oyster sauce.
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