While you can technically use regular chives in this dish, ‘Stir-fry Chives and Mung Beans,’ Chinese chives (also called garlic chives) are the preferred choice for both flavor and texture. The two types of chives differ significantly in their appearance, taste, and how they hold up in cooking.

• Regular Chives: They are thin, tubular, and hollow, resembling long green grass. They have a mild, slightly onion-like flavor and are typically used as a garnish rather than a main ingredient. Delicate in nature, they wilt quickly when exposed to heat, making them unsuitable for prolonged stir-frying.
• Chinese Chives: Also known as garlic chives, are broader and flat with a deep green color. They have a sturdier structure, making them ideal for stir-frying. Their distinct garlicky aroma and rich savory depth enhance the overall flavor of the dish. Unlike regular chives, they have a firmer, slightly fibrous texture that holds up well to high heat, staying crisp yet tender after stir-frying, adding both flavor and bite.

If you don’t have Chinese chives, you can use regular chives, but the dish will lack the bold garlic flavor and substantial texture. If using regular chives, add them only at the very end to prevent them from turning too soft. Alternatively, a better substitute would be scallions, as they are more heat-resistant and offer a stronger flavor than regular chives.

Yes, it is generally recommended to remove the root ends of mung bean sprouts when preparing ‘Stir-fry Chives and Mung Beans,’ as it improves both the texture and appearance of the dish. Leaving the root ends intact can result in a slightly stringy and fibrous texture, which some may find unappealing. The root ends also retain more moisture, which can cause the stir-fry to release excess water, making the dish less crisp. Additionally, untrimmed sprouts may have a slightly earthy taste due to residual dirt clinging to the roots, even after washing. Trimming the root ends gives the dish a more refined presentation and a cleaner mouthfeel. The sprouts will feel lighter, crisper, and more uniform when eaten, blending better with the chives and seasonings. Additionally, trimmed sprouts absorb flavors more evenly and cook more consistently, preventing any toughness from the root portion. Although removing the root ends is a time-consuming task, the difference in texture and overall dish quality makes it worthwhile. If you’re short on time or prefer convenience, you can look for pre-trimmed mung bean sprouts at the store. If the root ends are already removed, you can skip this step entirely.

Yes, you can add protein to ‘Stir-fry Chives and Mung Beans’ to make it a more substantial dish while enhancing its flavor and texture. Popular protein options include tofu, egg, chicken, and pork, each bringing a unique element to the stir-fry. Below are the ways each protein complements the dish and how to prepare them properly.

• Tofu: Tofu absorbs flavors well and adds a soft yet slightly chewy texture that balances the crispness of the chives and mung bean sprouts. Use firm or extra-firm tofu, as softer varieties may break apart during stir-frying. Cut the tofu into small cubes or thin slices. Lightly pan-fry the tofu in a bit of oil until golden brown on the outside, then set aside. Stir-fry the chives and mung bean sprouts as usual, then add the tofu back into the wok at the end and toss everything together with the sauce.
• Egg: Egg gives the stir-fry a rich, silky texture and a mild savory depth, making it more filling while keeping it light. Beat two eggs with a pinch of salt. Heat a little oil in the wok and scramble the eggs until they are just set but still soft. Remove the scrambled eggs from the wok and cook the vegetables as usual. Add the eggs back at the end and stir to combine.
• Chicken: Chicken adds a juicy, slightly chewy texture while absorbing the stir-fry sauce well, making the dish more savory and satisfying. Use boneless, skinless chicken breast or thigh for better tenderness. Slice the chicken thinly against the grain for quick cooking. Marinate with a pinch of salt, light soy sauce, oyster sauce, and Shaoxing wine for extra flavor. Stir-fry the chicken first until fully cooked, then set it aside. Cook the vegetables separately, then return the chicken to the wok and toss everything together. Since the chicken is already marinated, you won’t need to add the sauce separately.

• Pork: Pork adds a deeper umami flavor and can develop a slightly crispy or caramelized texture, making the dish heartier. For the best texture and flavor, use ground pork or thinly sliced pork belly. Marinate the pork with a pinch of salt, light soy sauce, oyster sauce, Shaoxing wine, and cornstarch to enhance tenderness and flavor. Stir-fry the pork in hot oil until lightly browned and fully cooked, then add the vegetables and toss everything together. Since the pork is already marinated, you won’t need to add the sauce separately.

Regardless of the protein you choose, it’s best to stir-fry the protein first, before cooking the vegetables. This prevents overcooking the vegetables and ensures the protein remains tender and flavorful. Finally, combine everything at the end, mix well, and serve hot!

To prevent the vegetables from releasing too much water in ‘Stir-fry Chives and Mung Beans,’ follow these key steps:

• Keeping the heat high throughout the stir-frying process is essential. High heat ensures that moisture evaporates quickly instead of pooling in the wok. If the heat is too low, the vegetables will steam rather than stir-fry, causing them to release excess water and become soggy.
• Always preheat your wok until it starts to smoke slightly before adding oil. A properly heated wok creates an instant sear on the vegetables, locking in their crispness and minimizing water loss.
• Adding too many vegetables at once lowers the wok’s temperature, causing them to steam instead of stir-fry. If necessary, cook in small batches to maintain the wok’s heat.
• Chinese chives and mung bean sprouts cook very fast—they only need 30–45 seconds each in the wok. Overcooking releases their internal moisture, leading to excess water in the dish.
• If you wash the vegetables right before stir-frying, they may still carry residual moisture, which can cause excess water in the wok. Wash the chives and mung bean sprouts ahead of time, drain thoroughly, and pat them dry with a clean towel before cooking.
• Adding salt or liquid seasonings (like soy sauce and Shaoxing wine) too early can draw out moisture from the vegetables. Instead, add sauces at the very end, tossing everything together briefly before removing from the heat.

MSG (monosodium glutamate) is optional, but it can enhance the dish’s flavor by adding a deeper umami taste, making this dish, ‘Stir-fry Chives and Mung Beans’ taste richer and more balanced. Adding a small amount of MSG can boost the savory depth of the dish, especially since both Chinese chives and mung bean sprouts have a naturally light, fresh flavor. MSG helps bring out their natural sweetness and makes the stir-fry taste more well-rounded, especially if you’re using minimal seasonings. However, the dish will still be delicious without it. For this dish, ⅛ to ¼ teaspoon of MSG is enough. If you prefer a subtle enhancement, go with ⅛ teaspoon. If you want a more noticeable umami boost, ¼ teaspoon will work well. Always add MSG at the end when mixing in the sauces to distribute the flavor evenly. Ultimately, MSG is a personal choice, and you can adjust or skip it based on your preference.

Yes, you can prepare ‘Stir-fry Chives and Mung Beans’ in advance, but it’s best enjoyed freshly cooked. Since this dish relies on the crisp texture of mung bean sprouts and the slight bite of Chinese chives, making it ahead of time may affect the texture and flavor. Over time, the vegetables will release moisture and become soft and less vibrant. The mung bean sprouts, in particular, tend to lose their crunch and can become slightly soggy. Additionally, reheating may dull the fresh, garlicky aroma of the chives. If you need to make this dish ahead, consider these tips:

• Prep the ingredients in advance: Chop the chives, remove the root ends of the mung bean sprouts, and mix the sauce ahead of time. Store them separately in airtight containers in the fridge.
• Stir-fry just before serving: Since the actual cooking time is only a few minutes, it’s best to quickly stir-fry everything fresh to maintain texture and flavor.
• If reheating is necessary: Use a hot wok and stir-fry for 30 seconds to bring back some freshness. Avoid microwaving, as it will make the dish watery.