This is one of my favorite fillings for stuffed buns. I think most Chinese love the Chinese chive.
1. Soak cellophane noodles in water until they get tender. Then soak in hot water until they get clear. Drain good.
2. Stir Fry eggs, when eggs start getting firm, stir quickly so they turn into chunks instead of a whole piece. Transfer to cutting board, wait until it’s cool, then chop into small pieces.
3. Clean and chop the Chinese chive into really short string. Transfer to container, then coat with cooking oil.
For seasoning, I normally just use salt and little bit sugar, nothing else since Chinese chive has a strong flavor itself.
Notes: Cellophane noodles can be replaced with shrimp or vegetables or anything you like.
Eggs can be replaced with ground meat.