Ingredients:

3 or 4 ounces (85 to115 grams)
Chinese chives
6 large eggs
8 tablespoons peanut or corn oil
1⁄2 to 3⁄4 teaspoon salt
several turns pepper mill

Directions:

Pick over the Chinese chives, snip off and discard both the hard top ends and the wilted tail ends. Wash and dry them well. Cut into 1-inch (2.5-centimeter) lengths. Beat the eggs lightly in a large bowl with 1 tablespoon of the oil until well blended and frothy. Add the salt and pepper and beat a few more times.

Heat a wok over high heat until smoke rises. Add the remaining oil, swirl it around and heat until very hot. Add the Chinese chives, stir for about 20 seconds, then pour in the egg. Sliding the wok scoop or metal spatula to the bottom of the wok, keep turning and letting the egg go under to blend with the oil and chives. Continue in this way until all the egg is just set.

Remove from the heat and scoop the eggs-and-chives mixture to a warm serving plate. Serve immediately.

Note: A small bunch of chives can be used as a substitute for Chinese chives. Serves 6 with 2 or 3 other dishes.