Ingredients

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

Instructions

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.