Stir-Fried Garlic Chives with ChileRomulo Yanes
Chances are, your home stove isn't as powerful as the ones at your local Chinese restaurant, in which case a flat-bottomed wok will work best, as it has more contact with the heat than does a rounded one.
Recipe information
Total Time
10 min
Yield
Makes 4 side-dish servings
Ingredients
1 tablespoon peanut oil
3/4 lb green garlic chives (also called Chinese chives; flat parts only), cut into 1 1/2-inch pieces (4 cups)
1 teaspoon dried hot red pepper flakes
Rounded 1/4 teaspoon salt, or to taste
Accompaniment: steamed white rice
Special Equipment
a well-seasoned 14-inch flat-bottomed wok
Preparation
Heat wok over high heat until a drop of water vaporizes instantly upon contact. Add oil, swirling to coat wok evenly, and heat until hot and just smoking. Add chives and red pepper flakes and stir-fry, letting chives rest on bottom and sides of wok several seconds between stirs, until chives are tender and slightly browned, 2 to 4 minutes. Stir in salt. Serve over rice.
