|Nutritional Guidelines (per serving)|
|Servings: Serves 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe calls for flowering chives, also called flowering Chinese chives or flowering leeks. This popular Chinese delicacy is inexpensive, and sometimes available in the produce section of local supermarkets as well as Asian groceries.
- 2 bunches flowering chives
- 2 tablespoons light soy sauce
- 2 tablespoons chicken broth or water
- 1/2 teaspoon sugar
- 2 tablespoons peanut oil (or vegetable oil for stir-frying)
- 1 teaspoon cornstarch mixed with 4 teaspoons water
Gather the ingredients.
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.
- The trick to this easy side dish is not to overcook the chives. It goes well with everything from noodles to fish or prawns.