Garlic chives (Nira, in Japanese) is often used in dumplings or stir-fry dish and it’s giving the nice, distinctive garlic flavor to the dish. It goes very well with eggs, you can also make simple omelet with this flavorful vegetable. For this quick and easy dish, I use only soy sauce for seasoning. The chives do the rest!
This dish can be a side dish or light one-plate meal since the bean thread give it a substantial volume. It also goes really well over rice. I like it simple but feel free to add some meat if you like. Making it spicy by adding hot oil or sauce is also an potion.
Garlic chives can be found in a lot of Asian market year around. Sometimes it’s sold in a huge bunch. If you can’t finish using it quickly, cut it up and put in the freezer. If you can’t find it you can substitute with spinach for this dish.
- Bean Thread about a cup after cooked
- Garlic Chive about half cup
- 1 egg
- Vegetable oil for cooking
- Soy Sauce 1 tbsp
- Boil water in a small pot and cook bean thread until it’s clear and tender, about 3–5 min.
- While the bean thread is cooking, cut the garlic chive, about 1.5 inches long and beat egg in a small bowl.
- Once bean thread is cooked, drain and run it under cold water. Drain well and cut in smaller sections.
- Heat the flying pan in medium heat. Add vegetable oil and cook chives until tender and become fragrant.
- Add egg in the pan and make it scrambled. Egg should be cooked well, not too soft.
- Add bean thread and cook a little to evaporate moisture.
- Add soy sauce and cook until the flavor is mixed well.