I love Yellow Chives but I only find them at Asian supermarkets. They are the same plant as garlic chives, only grown without direct sunlight, which prevents them from turning green. Garlic chives and yellow chives are more pungent than American chives with a distinct garlicky flavor. They have flat (not hollow) leaves, and are used as a vegetable in Chinese cooking as opposed to the sprinkling use of herbs. It seems that some people love them and some people find them too stinky (in a garlicky way).

Yellow Chives

If you can find some, this is a super easy, classic Chinese dish that I ate while growing up. I called my mom yesterday to find out how to make it. She also mentioned that while yellow chives are usually sauteed with pork, you can make the same dish with green garlic chives, if you use beef.

Pork, Bean Curd, and Yellow Chives
~4 – 6 servings

  • 1/2 lb pork strips
  • 1 tablespoon soy sauce
  • 2 teaspoons cornstarch
  • 1/4 teaspoon sugar
  • 1 (10 oz) package Five Spice Dry Bean Curd
  • 4 ounces yellow chives
  • 1 tablespoon vegetable oil

Instructions –

1. In a small bowl , mix together pork, soy sauce, corn starch, and sugar. Set aside.

2. Cut bean curd into strips. Cut yellow chives into 2 1/2″ segments.

3. Heat oil in a wok on high heat. Stir fry pork mixture until pork has changed color. Add bean curd while stirring and tossing. Add yellow chives, still stirring and tossing continuously. When yellow chives are tender (about 1 minute), remove to serving platter.

Pork, Bean Curd, and Yellow Chives 2

posted by jessica at 03:10 PM Filed under Chinese, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.