garlic chives

This Spiced Tofu Stir-Fry with Chinese Garlic Chives is a vegan and vegetarian recipe that takes just 20 minutes to make––Chinese home cooking at its best.

Spiced Tofu Stir-Fry with Garlic Chives

Shaoxing wine ((or dry sherry))

soy sauce

sugar

white pepper

sesame oil

ginger ((julienned))

garlic ((minced))

spiced tofu ((about 170 grams/6 ounces, julienned))

garlic chives ((about 10 ounces, cut into 1.5 inch lengths))

salt ((to taste))

Start by preparing the stir-fry sauce mixture. Combine the wine, light soy sauce, sugar, white pepper, and sesame oil. Set aside.

(At this point, if using pork or chicken, you’d preheat the wok until it was smoking, add a tablespoon of oil, and then sear the meat until just cooked. Remove to a bowl and set aside. If not, move on to the next step.)

Place a wok over medium heat. When the wok has heated, add the oil and the ginger. Cook for 30 seconds, and add the garlic. Cook for another 30 seconds.

Add the tofu, and stir-fry for another minute. Turn up the heat to high, add the garlic chives, and stir-fry for 1 minute (at this point, you can also add your pre-cooked meat, if using). Add the sauce mixture, and stir-fry for another 30 seconds. Season with salt to taste. The dish is done once the chives are wilted. Serve immediately.

Char kway teow is one of Malaysia's best-known culinary exports, says Shannon Harley.

Char kway teow

Dragon & Phoenix dried red chillies

red chilli, chopped

Asian (red) eschalots, chopped

garlic cloves, chopped

tbs Yeo’s light soy sauce

tbs Lee Kum Kee dark soy sauce

tbs Squid Brand fish sauce

tsp caster sugar

tsp white pepper

(80 milliliters) sunflower oil

green prawns, peeled (tails intact), deveined

fishcake (from Asian supermarkets), thinly sliced

lap cheong (Chinese sausages), thinly sliced

fresh rice noodles

eggs, lightly beaten

(160 grams) bean sprouts

garlic chives,

Lime cheeks and thinly sliced red chilli

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Korean savory pancakes made with garlic chives!

Buchjeon (Garlic Chive Pancakes)

Korean pancake mix (buchimgaru, 부침가루)

garlic chives (buchu, 부추)

onion

soup soy sauce (or regular soy sauce

gochujang (Korean chili pepper paste)

vinegar

water

black pepper

Cut the garlic chives into about 2-inch length pieces. Thinly slice the onion.

Add the pancake mix to a large bowl. Stir in 1 cup of icy cold water and the soy sauce (or gochujang for the spicy version) and mix lightly. The batter should be thin.

Mix in the garlic chives and onion.

Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown, about 2 to 3 minutes. Reduce the heat to medium low if the pancake browns too quickly. Turn it over, adding more oil to the sides of the pan, and press it down with a spatula. Cook until the other side is light golden brown, about 2 minutes.

Repeat the process until there is no remaining batter and the optional spicy version. Serve with a dipping sauce.

If there's anything better than a big bowl of pad Thai, we don't want to know about it.

Chicken and prawn pad Thai

dried rice stick noodles, broken in half

tbs sunflower oil

chicken thigh fillets,

green prawns, peeled, deveined

egg, lightly beaten

bean sprouts

garlic chives (substitute chives), cut into 3cm pieces

roasted peanuts and lime wedges,

sunflower oil

garlic cloves, crushed

red chillies, thinly sliced

tbs finely grated palm sugar or brown sugar

tamarind puree (from Asian food shops and selected supermarkets)

tbs fish sauce

tsp light soy sauce

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By Byron Bay Herb Nursery, The Farm Community.
This easy vegan recipe using hearty lentils is as nourishing as it is delicious.

Spicy herby lemon lentils

tbs extra virgin olive oil

onion,

tsp ginger

tsp turmeric

red chillies (seeds removed – optional), chopped

can crushed tomatoes

tomato paste

lemon

coriander leaves, chopped

lemon balm leaves (substitute mint leaves), chopped

garlic chives (substitute chives), chopped

rice and warm flatbread,

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As with any dumplings, making mandu requires lots of space, time and hands. In other words, it's the perfect project food for your next dinner party. Double or triple this recipe so all of your guests can take home leftovers. And if anyone finds it too difficult to fold the classic dumpling shape, offer up the alternate cigar shape. Its ratio of crispy brown crust to moist filling is perfect.

Mandu

firm tofu, drained

mung-bean sprouts

salt

watercress,

pork

kimchi,

garlic, finely minced

ginger

scallion

mirin

Grapeseed, canola or other neutral-tasting oil

Flour

dumpling wrappers (square or round is fine)

Set a fine-mesh sieve over a medium-size bowl. Quarter the block of tofu, and place in the strainer. Cover with a bowl, and place 1 or 2 canned goods in the bowl to weigh it down. Set aside for 1 hour to press water from tofu.

Place the bean sprouts in a medium bowl. Season with 1 teaspoon salt. Toss to combine. Set aside for 1 hour.

Line four baking sheets with parchment paper. Set aside.

Bring 6 cups of water to a boil in a medium pot, and season with 1 tablespoon salt. Blanch the watercress for 10 seconds. Spread out onto one of the baking sheets in a single layer, and allow to cool, then squeeze out any excess water, and chop finely.

Squeeze out the tofu to remove any excess liquid, then crumble finely into a large bowl. Squeeze out bean sprouts, chop finely, then add to tofu. Add watercress, pork, kimchi, garlic, ginger, scallion whites, garlic chives, sugar, soy sauce, sesame oil, black pepper, mirin and 1 teaspoon salt. Use your hands to combine the mixture vigorously for about 90 seconds, until the pork becomes tacky and sticks to your palm.

Preheat a small frying pan, and add 1 teaspoon neutral-tasting oil. Make a thin, silver-dollar-size patty of filling and cook it through on both sides. Taste and adjust salt, garlic, ginger and soy as needed. The filling should be pleasantly savory.

For the filling (can be made up to one day in advance):

Lightly dust remaining baking sheets with flour. Fill a small bowl or spray bottle with cool water.

Place a wrapper in the palm of your hand and spoon in 2 teaspoons or so of filling. Lightly spray or brush water onto the edges of the wrapper, then fold the edges over to seal, squeezing out air bubbles as you go. If using square wrappers, fold corner to corner to form a triangle. (You could stop here, if you like.) Holding the dumpling in one hand, use the index finger of your other to gently poke an indent into the center of its base (the bottom of the filling). Folding the dumpling around the indent, draw both of its bottom corners together to form a fortune-cookie shape. Overlap the corners and press to seal them together. Place onto floured tray in a single layer. Repeat with remaining filling and wrappers.

Alternate version: To form cigar-shaped dumplings, spread 2 teaspoons filling in a line along the center of a square wrapper, then roll wrapper around the filling, leaving the last 1/2 inch of the wrapper unrolled. Pinch the ends of the dumpling to seal. Connect five cigars by nestling each onto the unrolled edge of the previous one and pressing to adhere. Carefully lift and place onto floured tray.

At this point, dumplings can be cooked or frozen. To freeze, freeze in a single layer until solid, then pack into zip-sealed freezer bags. Freeze for up to 2 months.

For the dumplings:

If using bamboo steamer, fill a pot with same dimensions as basket with 2 inches of water. Bring water to a simmer. Cover steamer and set atop pot. If using a metal steamer insert, set inside large pot, and add water just until it starts to come through the bottom of the insert. Cover pot, and bring to a simmer. Steam for 7 minutes until dough is tender. Serve hot.

To steam-fry the dumplings, set a cast-iron or nonstick pan over medium-high heat. Add just enough oil to coat the bottom, then carefully place a single layer of dumplings into the pan. Fry until bottoms are golden brown, about 4 minutes, then carefully add about 1/4 cup water to the pan and cover. Steam for 3 minutes until dough is tender and the water has evaporated. Serve hot <a href="https://cooking.nytimes.com/recipes/1018994-soy-dipping-sauce">with soy dipping sauce.</a>

Cook the dumplings:

This kimchi made with garlic chives (buchu) is one of the easiest kimchi types to make! ·

Buchu kimchi (Garlic chives kimchi)

buchu, 부추 (garlic chives)

Seasonings:

glutinous rice flour (aka sweet rice flour)

gochugaru (Korean red chili pepper flakes)

myulchiaekjeot (fish sauce)

saewujeot (salted shrimp)

sugar (or more to taste)

sesame seeds

Whisk together the glutinous powder and 1/2 cup of water. Simmer over low heat, stirring occasionally, until it thickens to a thin paste. Let it cool. Yields about 4 tablespoons.

Wash the chives thoroughly a couple of times, gently shaking them in the water to get out any dirt between the blades. Drain. Cut the chives into 2 or 3 sections crosswise.

Mix all the seasoning ingredients along with 1/2 cup of water in a bowl. Add to the garlic chives.

Gently rub the seasoning mixture all over the garlic chives to evenly coat them. Let stand at room temperature for 2 to 3 hours until the chives wilt and reduce in volume. Transfer to an airtight container or a jar and refrigerate. Buchu kimchi can be eaten right away, but the flavor develops as it ferments. It will keep well for 2 to 3 weeks in the fridge.

Here is a quick and easy noodle recipe that is incredibly simple to make and versatile. Add in any type of protein you like, such as tofu, chicken, beef and mix in your favorite vegetables for a complete meal.

Pan-Fried Soy Sauce Noodles (Mi Xao Xi Dau)

oz pan fry egg noodles (Wyzen brand)

vegetable oil

bean sprouts (about 1 lb)

garlic chives (about

Serve up a big bowl of Chinese comfort food tonight.

Quick brown rice duck congee

packet microwave brown rice

1.5L (6 cups) Massel Chicken Style Liquid Stock

tbs ginger

tbs sesame oil

duck

Thickly sliced nori, toasted white sesame seeds,

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Andrew McConnell's chicken and prawn siu mai

wonton wrappers (from Asian food shops and selected supermarkets)

coriander

Crispy chilli in oil (from Asian food shops), to serve

skinless chicken thigh fillets, finely chopped

green prawn meat, finely chopped

pork fat

tbs cornflour

garlic chives (from good grocers

It really just doesn't get any better than these dumplings.

Recipe by Andrew McConnell, of Melbourne's Ricky & Pinky.

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Spiced Tofu Stir-Fry with Garlic Ch...

Char kway teow

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Chicken and prawn pad Thai

Spicy herby lemon lentils

Mandu

Buchu kimchi (Garlic chives kimchi)

Pan-Fried Soy Sauce Noodles (Mi Xao...

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Top 11 garlic chives recipes from across the web

The most viewed garlic chives recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spiced Tofu Stir-Fry with Garlic Ch...

Char kway teow

Buchjeon (Garlic Chive Pancakes)

Chicken and prawn pad Thai

Spicy herby lemon lentils

Mandu

Buchu kimchi (Garlic chives kimchi)

Pan-Fried Soy Sauce Noodles (Mi Xao...

Quick brown rice duck congee

Andrew McConnell's chicken and praw...

Andrew McConnell's Sichuan pork dum...

The most viewed garlic chives recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine