Use in dishes that call for garlic or chives. It can be eaten raw (if you love garlic) or used as a string to tie together your wraps or spring rolls.
Really good added to eggs!
Also known as gow choy, Chinese chive.
Ingredients
6 to 8 ounces Chinese chives, any variety
¼ cup cooking oil
4 eggs
Salt and pepper to taste
Directions
Wash and dry the chives. Cut into inch-long sections and set aside.
Place a wok or frying pan over high heat and heat until almost smoking. Swirl in 2 tablespoons of the oil. Crack the eggs into the pan and stir with a spatula. Add salt and pepper to taste. When the eggs are nearly cooked to large, fluffy curds (about 30 seconds), remove from pan and set aside.
Reheat the pan over high heat and heat until almost smoking. Swirl in the remaining 2 tablespoons of the oil. Toss in the chives and stir-fry for 20 seconds to a minute, depending on the type of chive. Add salt and pepper to taste. Place the eggs back into the pan and mix with the chives. Serve immediately.
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