Stir-fries are always welcome as quick, simple and delicious dinners for me. Today's feature is a variant of the Chinese chive - this is a lighter coloured variety and has a cool name in Chinese, "Green Dragon vegetables". In terms of flavour, it still has the fragrant and rather 'grassy' scent and has the same crunchy texture. This dish is best served right from the wok as it tends to release liquids after awhile. I do hope you give this a try sometime!
Wednesday, November 26, 2014 | Labels: chinese cuisine, Vegetables, Yuen Chun Recipes |
This post is part of my Yuen Chun Recipes.
1 bundle of Chinese chives
4 cloves garlic, roughly chopped
Handful of small shrimp (optional)
Dash of light soy sauce (I used Yuen Chun's)
3 tablespoons cooking oil
Firstly, heat up wok until smoky. Turn heat to low. Add cooking oil and swirl to coat. Add in garlic and fry until fragrant. Add in a dash of soy sauce taking care not to splatter. Add shrimp. Add in the vegetables. Stir fry briskly until the vegetables soften. Add another dash of light soy sauce if necessary. Serve hot with steamed rice.
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