Chives stir-fried with bean sprouts (Ching chau sub choi)

Time 10 minutes
Yields Serves 4 to 6
Chives stir-fried with bean sprouts (Ching chau sub choi)
(Los Angeles Times)

One hour before you’d like to stir-fry, bring 4 cups of water to a boil in a large pot. Add the bean sprouts and stir for 10 seconds. Turn off the heat, run cold water into the pot and drain. Boil and drain the sprouts a second time, then lay the sprouts out on a board to dry, loosening them with chopsticks occasionally to help the drying.


Heat a wok over high heat for 1 minute. Add peanut oil and coat the wok, using a spatula. When a wisp of white smoke appears, add the ginger and stir. When the ginger turns light brown, add the chives and fry, stirring well, for about 30 seconds or until the chives turn bright green. Add the bean sprouts, stir well, and cook for 1 minute. Turn off the heat, add the salt and toss well to season. Transfer to a heated dish and serve immediately.

Adapted from “My Grandmother’s Chinese Kitchen”.

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