Ingredients
3/4
lb green garlic chives (also called Chinese chives; flat parts only), cut into 1 1/2-inch pieces (4 cups)
1
tsp dried hot red pepper flakes
Rounded 1/4 tsp salt, or to taste
Special equipment: a well-seasoned 14-inch flat-bottomed wok
Accompaniment: steamed white rice
Directions
1.
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.
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