Ningbo omelet with dried shrimp and Chinese chives (Jiu cai xia pi ta dan) from Land of Fish and Rice: Recipes from the Culinary Heart of China (page 122) by Fuchsia Dunlop

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Notes about this recipe

  • clcorbi on March 02, 2017

    Simple and good! I used scallions rather than chives, as usual. I used a full-sized skillet for a half-recipe, and next time I think I'd use a small skillet instead to end up with a bit of a taller omelet, like in the picture. Over some white rice this made a really nice, extremely fast lunch.

  • krista_jo on October 16, 2016

    Not bad but I prefer stir-fried eggs with tomatoes. Might reduce the amount of chives next time.

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