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Cooking with Garlic Chives

Posted by on May 25, 2014

One of the things you received in your CSA boxes were Garlic Chives. You can find them at Asian markets, but are definitely better straight from the garden!

Their ┬ástrong garlicky, onion flavor is sometimes too much to handle by itself. I have seen people use it as a substitute for green onions in a salad. I bet they’d be great chopped up on potatoes, or added to a soup that needs an extra burst of flavor. Around East and Southeast Asia, they’re used largely in stir fries.

We’ve put in a recipe below, let us know what you think in the comments!

Garlic Chive Stir Fry
Author: Transplanting Traditions
A great, quick stir fry, to use up those garlic chives. This dish is really common and popular over in Thailand, and across Southeast Asia.
  • 3 cups garlic chives, chopped into 2 inch pieces
  • 1/2 cup thinly sliced pork (any type of protein will work)
  • 2 tbsp chopped garlic
  • 1 tbsp oyster sauce
  • fish sauce, to taste
  • sugar, to taste
  • 3 tbsp vegetable oil
  1. Put the vegetable oil into the wok, and place it on medium high heat.
  2. Add the garlic when the oil is hot. Stir it around. When the garlic starts to smell really good, add the pork.
  3. Cook the pork until it looks done, add in water if it starts looking dry. You’ll want some water in the pan so it can make a sauce. Be careful not to add too much water. I suggest adding it 1 TBSP at a time, so you can just how much is too much. Add the oyster sauce, fish sauce, and sugar.
  4. Now add the chopped garlic chives. Stir and cook it until the chives turn a darker green, and start wilting just a little bit. It’s very easy to overcook them. They taste their best just slightly cooked.
  5. Serve with white jasmine rice.


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