chinese chive frittata

Salted Chili &amp; Chinese Chive Frittata is a perfect Chinese chive and egg dish. Fresh chives from the garden make this Chinese Chive frittata even better.

Salted Chili & Chinese Chive Frittata

eggs

sugar

Shaoxing wine

white pepper

sesame oil

vegetable oil

Chinese chives ((chopped))

hunan chili peppers ((or

First, beat the eggs, sugar, Shaoxing wine, white pepper, and sesame oil in a bowl. Heat a skillet (cast iron or non-stick works best) over medium-high heat with 5 tablespoons of oil.

Add the chives, and stir-fry until just wilted. Add the hunan chilies and distribute evenly.

Pour the eggs evenly over the mixture. If you’d like to just scramble the eggs, gently stir them until they’re just cooked, being careful not to break up the eggs too much.

If you are making a frittata, lower the heat to medium, and let the egg cook until mostly solidified. When you are ready to flip the frittata, carefully slide it onto a plate, place the pan over the plate, and quickly flip the whole thing so the frittata flips out into the pan. Continue to cook until there’s no more runny egg, and serve! It’s a little tricky, but if you want that wow factor, say a prayer, and go for it!

I’ve made this recipe as well as the scrambled egg version. Both are amazing. Not only did I discover salted chiles, but I finally found a use for Chinese chives. I was always intimidated by how big a bunch was, but I’m all in now. Just keep making these eggs and you’ll never have too many chives. Their flavor and scent reminds me of the ramps my family gathers in the early spring. 

The frittata version seems like an invitation for making a variation on a St. Paul sandwich. I’m gonna have to ponder that one out.

I make this recipe all the time--so good! Duo jiao is perfect with eggs.

I can't find any duojiao here, but I saw garlic chili sauce from Lee Kum Kee, which is supposed to be quite salty and seems to have bits of chili in it. Does anyone know if that could work, too?

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Salted Chili & Chinese Chive Fritta...

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