Recipe from Gourmet August 2015
This recipe calls for 3/4 lb of garlic chives, which I am sure our bunches are not. However, I was so intrigued with this recipe I thought I would include it this week. Cut up your chives, put into a measuring cup and proportion everything out. I am guessing you will get about 1 cup of chopped chives, so this recipe will probably need to be quartered. It would be a nice accompaniment with some other dish, maybe a stir fry using chard and peppers?
1 Tb Peanut Oil
3/4 lb Garlic Chives, cut into 1 1/2” pieces, 4 cups
1 tsp dried Hot Red Pepper Flakes
Round 1/4 tsp Salt, or to taste
They suggest using a flat bottomed wok. 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, Or serve on top of the Pulled Pork Roasted Tomato Donburi, recipe included here.