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.
have always eaten my yellow chives with ee-fu noodles - have never tried it this way, would it be too garlicky pungent?
Posted by: eatzycath | August 29, 2006 at 11:37 PM
hi nice mtg u the other time and enjoy chatting with ya!
Your bread looks really good.. makes me go hungry! link me k? Thanks.
Posted by: lavender cupcaker | August 30, 2006 at 10:58 AM
Hi cath, I don't find it garlicky pungent. Give it a try. Yellow chives also goes well in stir fries with beef, pork or eggs.
Hi Linda, lovely to meet you too. You are linked :)
Posted by: ST | August 30, 2006 at 01:10 PM
hi thx for linking! its an honored 2b linked to yr blog!
Posted by: Evan | August 30, 2006 at 09:27 PM
Wow!! WOW!! You have a wonderful blog here full of wonderful snaps...I need to come back again for a more patient reading...
Posted by: shynee | September 03, 2006 at 08:18 PM
Hey! That's my fav veg. Heh! I never know what is the English name for the veg. I only know Cantonese is called "Kow Wong". It's best Stir Fry with Shrimps! Yums!!! That's for the English name to it.
Posted by: Cin | September 04, 2006 at 12:03 PM
great,i also enjoy the variety kinds of garlic chives dishes as most chinese ppls do,and sometimes a gum after such dinner is needed,hah!
Posted by: Margaret | September 14, 2006 at 10:50 AM
Hi Margaret, now you got me wondering if I need to have some gum on hand since I eat so much garlic and garlic chives. Hee.
Posted by: ST | September 14, 2006 at 02:00 PM
Yellow chives are much softer in texture. I think that's why I prefer them to green chives. This dish looks delicious. Fantastic blog you have here!
Posted by: Don | November 04, 2006 at 06:42 AM