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!
