¾poundgreen garlic chives, flat parts only(cut into 1½” pieces (4 cups))
1teaspoondried hot red pepper flakes
¼teaspoonsalt(rounded or to taste)
Equipment
well-seasoned 14-inch flat-bottomed wok
Instructions
Heat wok over high heat until a drop of water vaporizes instantly upon contact. Add oil, swirling to coat wok evenly, and heat until hot and just smoking.
Add chives and red pepper flakes and stir-fry, letting chives rest on bottom and sides of wok several seconds between stirs, until chives are tender and slightly browned, 2 to 4 minutes.
Stir in salt. Serve over rice.
Notes
Chances are, your home stove isn't as powerful as the ones at your local Chinese restaurant, in which case a flat-bottomed wok will work best, as it has more contact with the heat than does a rounded one.
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