Stir-Fried Chinese Chives

Stir-fried Chinese Chives with carrot, king oyster mushroom and deliciously season with Shao Hsing wine, oyster sauce, soy sauce and coconut sugar.  It is healthy, easy and fast to make at home.

Ingredients

• 100g/3.5oz Chinese chive
• 50g/1.7oz carrot 
• 2 king oyster mushrooms
• 30g/1oz long Jersey shallot (or 3-4 small round shallots)
• 10g/0.4oz ginger

For the Sauce

• 1 tablespoon vegetarian oyster sauce
• 1 tablespoon low sodium light soya sauce (or tamari)
• 1 tablespoon Shao-Hsing wine (or dry sherry)
• 1 teaspoon coconut sugar
• A pinch of white pepper

Method

Step 1: Preparing the Sauce

1. To prepare your ingredients, first prepare the sauce by combining the vegetarian oyster sauce, soy sauce, Shao Hsing wine and sugar in a bowl. Set aside.

Step 2: Preparing All Other Ingredients

1. Wash and dry the chives with a kitchen towel. Cut the chives into 1-inch long pieces and set them aside.
2. For the rest of the vegetables, slice the king oyster mushrooms into bias.  Note: we are not using the mushroom caps; you can reserve the caps for other dishes.
3. Cut the carrot in half and slice both sides of the carrot then cut into 2mm thick. 
4. Cut the shallot into thin slices and the ginger into matchstick pieces.

Step 3: Stir-frying the Dish

1. Line up your entire prepared ingredients in the proper cooking order.
2. Heat a wok or large skillet over high heat. Once hot, add the oils, followed by the ginger then sliced shallot. Cook stirring almost constantly for about 30 seconds or so.
3. Next, add the carrot and continue to stir-fry for about 1 minute then add king oyster mushroom slices.  Stir-fry all the vegetables for a minute or two.
4. Add the sauce then stir to mix carrots and mushrooms with the sauce for a few seconds. 
5. Add the Chinese chives and stir-fry the chive just until tender but crisp and evenly coated with the sauce. Serve immediately either with rice or noodles.