Chinese Toon Shoot and Spring Onion Scrambled Eggs

Why people make this dish

Chinese toon shoots (xiang chun ya) are a lovely seasonal treat, available in early spring — wonderful scrambled with egg or simmered with tofu. Timing matters: spring shoots are best, because after mid-April the leaf buds carry much higher levels of nitrates and nitrites, so only the tender early-spring shoots are ideal for cooking. A simple stir-fry with a little spring onion makes a fragrant, comforting dish.

Method

1. Blanch the toon shoots in boiling water, then plunge into cold water, drain and chop finely. Trim and wash the spring onion and chop.
2. Beat the eggs and mix in the chopped toon shoots, spring onion and seasoning.
3. Heat 2 tablespoons of oil. Pour in the egg mixture and pan-fry over medium-low heat until golden and fragrant. Serve.

Nourilo’s Tips

Blanching the toon shoots briefly in boiling water and then rinsing in cold water removes most of the nitrates and nitrites. Wrap any leftovers in a fresh bag in the fridge for later use. People with chronic illness should not eat this dish.