- Wash the flowering chives and drain. Cut on the diagonal into 2-inch pieces (use the buds).
- Combine the soy sauce, chicken broth and sugar. Set aside.
- Heat wok on medium-high heat. Add the oil, drizzling down the sides. When the oil is hot, add the flowering chives. Stir-fry for about 1 minute, until they turn a brighter green.
- Push the chives up to the sides of the wok. Add the sauce in the middle. Add the cornstarch/water mixture to the sauce, stirring quickly to thicken.
- Mix the sauce with the flowering chives, cook until the sauce is boiling, but don't overcook. Serve immediately.
- Wash and drain the garlic chives. Remove the hard ends and any wilted green leaves at the top and chop into 1-inch lengths until you have 1/3 cup (5 tablespoons).
- Lightly beat the eggs. Add the soy sauce or salt, 1 teaspoon vegetable oil and pepper.
- Heat a heavy skillet on medium high heat. Add the remaining 2 tablespoons oil, lifting the frying pan so that the oil covers the bottom of the pan.
- When the oil is hot, add the chives. Stir-fry briefly, then add the beaten egg mixture. Reduce the heat to medium and gently scramble the eggs. Remove them from the heat when they are just done but still moist. Serve hot.