Chinese flowering chives add a delicate flavor to this recipe for scrambled eggs with natural cheese. You can use regular chives if flowering chives are unavailable. This is a fun fusion recipe for a nutritious breakfast or lunch with high levels of Protein and Calcium.
Adapted from www.about.com/chinesefood. R. Parkinson, Chinese Food Expert
1 cup Chinese flowering chives (about 10 regular chives, finely chopped)
1 cup Shitake mushrooms, sliced and diced
4 large eggs
1/2 teaspoons light soy sauce (and 1 tsp salt to taste)
1 teaspoon sesame oil
freshly ground black or white pepper, to taste
1 1/2 tablespoons sesame oil, as needed
1 stick Amlat™ Pepper Jack Snack Cheese; cut in 20-22 thin slices
Wash, drain, and finely chop the flowering chives (the yellow buds are edible).
Lightly beat the eggs. Add the soy sauce, 1 teaspoon oil and the pepper and salt.
Heat a heavy skillet on medium-high heat. Add the remaining 1 1/2 tablespoons oil, so that the oil covers the bottom of the pan. When the oil is hot, add the chives and mushrooms. Stir-fry for a minute, then add the beaten egg mixture. Layer the cheese slices in the center of the heating mixture; fold over the eggs; heat only until the cheese melts and the egg is firm but still moist. Serve with an Orange Sauce and fresh Mandarin orange slices.