Let’s talk about Yellow Chives, a vegetable considered common in Chinese cooking, but you’ll probably never see it in an American supermarket. I mentioned them a little over a year ago: (Is it weird to quote myself?)
“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).”
I’m going to be putting up another recipe using yellow chives soon and I realized that I better tell you how to clean them. Towards the bottom of each stem, most of them will have a thin layer to peel off. You’ll also want to snip off any dry or brown ends on the top side. Give them a nice rinse and their ready.
Most of the time, yellow chives are cut into 2″ to 3″ segments and used in stir-frys. What’s your favorite dish with yellow chives?
So if they are the same as a garlic chive, only grown without sunlight, is there a point in growing garlic chives both ways…in light and in dark? Is this strictly a visual thing, or is there a difference in taste?
Joyce, I think growing things “white” makes them more teder and milder. They do the same thing in spain with white asparagus.
Btw, Jessica, I ate some steamers (clams) from the farmers market today. Sooooo sweet and delicious.
Wow, I’ve never heard of yellow chives! So exciting to see a ‘new’ chive.
Anonymous, thank for answering for me while I was on the road today. =) Joyce, I would have answered exactly the same way….and I should have included that in the post. =/
Koko, I’m pretty sure you can find them in the Chinatown area by you. Let me know what you think!
I’m growing some chives (green now) right now that have spilled over from the neighbor’s garden. So excited to eat these. I usually just have them stir-fried with some bean sprouts and garlic. Simple and just like Mama made them.
Wow Scott! Does it have a strong smell?
I’ve seen yellow chives at the farmer’s market, but I never knew what to do with them. It’s on my list for the next market trip though–thanks for inspiring me to try something I’ve always been curious about.
Not yet. They’re kind of evasive plants so I keep them confined to a pot. Hopefully they won’t get too strong.
Jessica – I use the yellow chives, sliced in a seaweed salad. I use Hijiki dried seaweed which needs to be rehydrated in water for 30 m. and drained; seasoned bean cured tofu – thinly sliced; and either soyabean or mung bean sprouts, dressed w/sesame oil, squeezed lemon and a little soyu sauce plus I add some yuzu citrus dressing and sometimes I sprinkle it with some sesame seeds(color does not matter)and I add either chili flakes or sliced chili depending on whose eating. I call this Shato’s seaweed salad – which is usually a HIT. It can be served with fish/poultry/meat or over salad greens. If you use or repeat my recipe PLEASE call Shato’s seaweed salad – thanks – Sorry but I’ve never ever cleaned my chieves as you’ve sugessted. Bye-Bye. ST
Shato, sounds delicious. Thanks!