Stir-Fried Garlic Chives
Garlic chives are distinct from common onion chives; they have flat, broad leaves and a pronounced, spicy garlic scent. When tossed in a ripping hot wok, they bridge the gap between a pungent herb and a structured vegetable.
Dryness is your best friend.
Wash the chives well in advance and ensure they are completely dry before they hit the pan. Moisture left on the leaves will cause them to steam and go limp rather than char.
- Wok or heavy-bottomed carbon steel skillet
- Chef's knife
- Tongs or wok spatula
What goes in.
- 1 lbgarlic chives, trimmed
- 2 tbspneutral oil, such as grapeseed or avocado
- 1/2 tspsea salt
- 1 tsptoasted sesame oil
Mastering the flash-wilt
The chives must hit a smoking hot pan. Do not crowd the wok; if you are cooking for a crowd, do it in two batches to ensure the leaves sear against the metal instead of braising in their own juices.
The method.
Prepare the chives
Trim the tough, white ends if they appear woody. Cut the chives into 2-inch segments.
Heat the wok
Place your wok over the highest flame available. Add the oil and tilt the pan to coat the sides. Wait until you see the first wisps of smoke.
Flash-fry
Drop the chives into the center. Let them sit untouched for 10 seconds to catch a char, then toss continuously for 60 to 90 seconds.
Season and finish
Remove from heat immediately once the leaves have wilted but still maintain a vibrant, deep green color. Sprinkle with salt and toss with the sesame oil before plating.
Other turns to take.
With Scrambled Eggs
Scramble three eggs in the hot oil first, remove them, stir-fry the chives, then return the eggs to the pan to combine.
With Dried Shrimp
Rehydrate a tablespoon of dried shrimp and toss them into the oil for 30 seconds before adding the chives to deepen the base flavor.
When it doesn't go to plan.
If the chives release liquid into the pan, increase the heat or drain the pan; they should never be sitting in a pool of water.
Do not over-salt; the chives have an inherent intensity that salt should only highlight, not overwhelm.
Serve immediately. These lose their texture within minutes of hitting the plate.
The ones that keep coming up.
How do I know if I've overcooked them?
If the chives turn a dull, olive-drab green and lose their structural integrity, they have been cooked too long. They should remain bright, vivid green.
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