It is believed that the Chinese have been cultivating yellow garlic chives 韭黄 for more than three thousand years. I have always wonder how it was invented, imagining a garlic chives farmer who decided to give himself more work by covering the young shoots with soil just for the fun of it. The end result of this experiment being yellow coloured plants due to the lack of sunlight.
While not as nutritious as the green garlic chives, the yellow variety is much more prized in the Chinese culinary world for its softer texture and delicate flavour, the most familiar usage being paired with ee-fu noodles.
To better appreciate the distinctive garlicky taste, I prefer to stir fry yellow garlic chives with squid or prawns. Cut the chives into 4cm lengths. Season the seafood with a little light soy, shaoxing wine and white pepper. Bring the wok to smoking hot, add oil and a bit of mince ginger, fry the squid or prawns until slightly opaque , throw in the chives and quickly toss everything together. Add salt to taste and plate the food.