Monday, May 6, 2013

Stir-Fried Chinese Chive Flowers (serves 3-4 as part of a shared meal)

I visited a Chinese market today and saw these beautiful Chinese chive flowers. My family usually stir fried these with shrimp or thinly sliced pork. Sometimes they kept it plain without any meat or seafood.  After eating so much meat lately I decided to keep this dish as simple as possible.  I enjoy eating this dish with freshly cooked rice.


12 oz Chinese chive flowers, removed the tough 1-inch base, washed, cut into 1 1/2 inch lengths
1 T olive oil
3 garlic cloves, smashed and chopped
1/2 t grated ginger
1/2 t fish sauce
1/4 t sugar


1) Heat oil in a medium size pan over medium high heat.
2) Add ginger and garlic and saute for about 1 minute.
3) Add chive flowers and saute for about 2 minutes.
4) Stir in fish sauce and sugar, saute for about 30 seconds.

*Here are a few photos that I took of tulips and other flowers that are currently in bloom in the Boston Public Garden (Boston, MA-2013).  There are a variety of tulips every spring and they attract many tourists and locals alike.  Boston Public Garden was the first botanical garden in the United States, established in 1837.

No comments:

Post a Comment