Scrambled Egg with Chinese Chives

1. 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 2.5cm lengths.

2. Beat the eggs lightly in a large bowl with 1 tbsp of the oil until well blended and frothy. Add the salt and pepper and beat a few more times.

3. Heat the wok over a 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 has just set.

4. Remove from the heat while you scoop the egg and chives mixture on to a warm serving plate. Serve immediately.