Chinese garlic chive flowers, also known as chive flower buds or flowering garlic chives, are a delicious and versatile Asian vegetable. With their mild garlic-like flavor, delicate texture, and vibrant green color, garlic chives flowers bring lots of flavor to stir-fried dishes or any dish. Are you ready for a mouth-watering garlic chive flowers recipe? Let's dive in!
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What are Chinese garlic chive flowers? What do they taste like?
Chinese garlic chive flowers come from the garlic chive plant, also known as Chinese chives( 韭菜花， jiu cai hua, gau choy fa) or Allium tuberosum. The plant is part of the Allium family, which includes garlic, onions, and leeks. The flowers are the blossoms of the garlic chive plant and are commonly used in Chinese cooking for their mild, pungent garlic flavor.
Chinese garlic chive flowers have a subtle garlic flavor that is milder than regular chives. The taste is delicate and slightly sweet, and the texture is both crunchy and tender. When cooked, they maintain a slight crispness while becoming more tender.
Uses in Chinese cooking
You can use garlic chive blossoms in a wide variety of dishes. Such as:
Stir-fries: Chinese garlic chive flowers are commonly stir-fried with other vegetables, meats, or tofu as a savory dish. Their mild garlic flavor complements a lot of ingredients.
Dumplings and pancakes: They are often used as a filling for dumplings or added to savory Chinese pancakes for an extra burst of flavor.
Side dishes: Chinese garlic chive flowers can be served as a standalone side dish, lightly seasoned with salt or soy sauce.
Hot pot: Chinese people often add garlic chive flowers to the hot pot. The mild garlicky flavor complements the broth and other ingredients in the hot pot. It is another great way to enjoy these delicious chive buds.
These flowers are a popular ingredient in Chinese cooking. It's worth mentioning that while the flowers are commonly used, the entire garlic chive plants, including the chive stems, flowers, and leaves are edible.
Fresh ingredients
Garlic chive flowers: They are the star ingredient. They are the main focus of the dish, which provides a pleasant hint of garlic flavor. You can get them in most Asian markets. During late spring or early summer, if you live in a high population of Asians, you may find yourself a bunch of chive flower at local farmers' markets. Keep the garlic chive flowers away from direct sunlight during storage.
Chicken breast (diced): It is common to use diced chicken breast in stir-fry recipes. The chicken breast complements the garlic chive flowers very well.
Red bell peppers: They add color, sweetness, and a crunchy texture to this recipe.
Cooking oil: Olive oil or peanut oil both work great with stir fry.
Minced garlic and a small ginger knot: Garlic and ginger are two "must-have" elements for Asian stir fry!
Light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine: They are all common Asian sauces which are providing extra flavors!
Salt and black pepper: to taste.
Step-by-step cooking instructions
Start with fresh Chinese garlic chive flowers. Rinse them thoroughly under cold water to remove any dirt or debris. Trim the tough ends of the garlic chive flowers, leaving only the tender buds and blossoms. Discard the tough stems. Pat them dry with a clean paper towel. Cut the garlic chive flower into 2-inch long pieces, cut the ginger into thin strips, and dice the red bell pepper into small pieces,
Cut the chicken breast into small cubes and put them In a medium bowl. Sprinkle a little bit of kosher salt and black pepper over the chicken pieces and set aside.
Heat cooking oil in a wok or a large sauté pan or skillet over medium-high heat. Add the ginger strips in and stir fry for a few seconds until fragrant. Add the chicken pieces and stir fry until they are cooked and slightly browned. This should take about 3-4 minutes.
Add the Shaoxing cooking wine in, stir fry for 10 seconds, then add the light soy sauce, dark soy sauce, and oyster sauce. Stir a few more seconds until the chicken is fully coated with the sauce.
Add the minced garlic and red bell pepper pieces to the wok and stir-fry for 1-2 minutes until the peppers are tender-crisp.
Lastly, add the garlic chive flowers to the wok. Stir-fry briefly, just until the chive flowers are slightly wilted but still vibrant green. This should only take a little time, like 1-2 minutes. Serve immediately with a bowl of steamed rice, and enjoy this garlic chive flowers recipe!
Pro tips
Here are some pro tips to create a perfect garlic chive flowers recipe:
- Remember to add them to the work towards the end of the cooking process. So you don't overcook the garlic chive flowers; they should remain slightly crisp.
- When stir-frying or cooking Chinese flower chives, maintain medium-high heat to preserve the vibrant color and crisp texture.
- During the cooking process, if the ingredients get too dry, add 2 tablespoons of water to adjust the consistency of the stir-fry.
- At the end of the cooking, taste a piece of the garlic chive flower and adjust the seasoning according to your preference. Add more salt and black pepper if needed.
Storing and reheating leftovers
To store stir-fried garlic chive flowers, let the leftovers cool to room temperature. Once cooled, transfer the leftovers to an airtight container or a sealable plastic bag. Refrigerate within two hours of cooking. They are good for up to 3-4 days.
The easiest way to reheat stir-fried garlic chive flowers is by microwave method. You simply reheat the leftovers in 30-second intervals, stirring between each interval until it reaches your desired temperature. You can also heat the leftovers in a pan on the stovetop until heated.
Final thoughts
I hope you enjoyed this post. Chive flowers stir fry is one of my favorite recipes. Chinese garlic chive flowers may seem like just a simple ingredient, but the possibilities are endless. Let's keep the conversation going; share your favorite way to cook Chinese chive flowers by commenting below. Let's inspire each other to create more delicious meals.:)
Garlic Chive Flowers Recipe: Stir Fry With Chicken
Ingredients
- 1 pound chicken breast diced
- ½ pound garlic chive flowers
- ½ cup red bell peppers
- 2 tablespoons cooking oil
- 2 tablespoons minced garlic
- 1 small ginger cut into thin strips
- 1 teaspoon light soy sauce
- ½ teaspoon dark soy sauce
- 1 teaspoon oyster sauce
- 1 tablespoon Shaoxing cooking wine
- salt and black pepper to taste
Instructions
- Start with fresh Chinese garlic chive flowers. Rinse them thoroughly under cold water to remove any dirt or debris. Trim the tough ends of the garlic chive flowers, leaving only the tender buds and blossoms. Discard the tough stems. Pat them dry with a clean paper towel. Cut the garlic chive flower into 2-inch long pieces, cut the ginger into thin strips, and dice the red bell pepper into small pieces,
- Cut the chicken breast into small cubes and put them In a medium bowl. Sprinkle a little bit of kosher salt and black pepper over the chicken pieces and set aside.
- Heat cooking oil in a wok or a large sauté pan or skillet over medium-high heat. Add the ginger strips in and stir fry for a few seconds until fragrant. Add the chicken pieces and stir fry until they are cooked and slightly browned. This should take about 3-4 minutes.
- Add the Shaoxing cooking wine in, stir fry for 10 seconds, then add the light soy sauce, dark soy sauce, and oyster sauce. Stir a few more seconds until the chicken is fully coated with the sauce.
- Add the minced garlic and red bell pepper pieces to the wok and stir-fry for 1-2 minutes until the peppers are tender-crisp.
- Lastly, add the garlic chive flowers to the wok. Stir-fry briefly, just until the chive flowers are slightly wilted but still vibrant green. This should only take a little time, like 1-2 minutes.
- Serve immediately with a bowl of steamed rice, and enjoy!
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