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Garlic Chive recipes

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Pat Goldberg May 18, 2003 01:59 PM

I have a bumper crop of garlic chives this year, and am overwhelmed. Does anyone have any simple, favorite recipes that use them?

Thanks,

Pat G.

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    Erika RE: Pat Goldberg May 18, 2003 03:35 PM

    Make "pesto" with olive oil, pepper, and parmesan or romano, and toss with anything you'd put pasta on. I just chop them in the chopper cup attachment to my immersion blender.

    Or saute in olive oil with potatoes, add water or broth, and make soup, pureeing when tender. It's good cold or hot.

    I also toss them into anything I would put scallions in, and use them in stir fries.

    2 Replies
    1. re: Erika
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      ...tm... RE: Erika May 18, 2003 04:48 PM

      I was also going to suggest the pesto. I love the flavor of the raw garlic chives. This also makes a great dressing for a vegetable, pasta or potato salad.

      1. re: ...tm...
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        Foodshopgirl RE: ...tm... May 18, 2003 05:16 PM

        Just yesterday someone told me they loved the following breakfast in Israel: a ton of minced chives tossed with cherry tomato halves and olive oil. Sounds lovely. The tomatoes would have to be good, though.

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      foodfirst RE: Pat Goldberg May 18, 2003 10:54 PM

      A homestyle Chinese dish of pork stir-fried with tomatoes and chives (fanchie roupian). Slice pork thinly and marinate with about 3 T soy, 1 t sesame oil, lots of ginger, garlic, black pepper, and about 1/2 T cornstarch. Quarter or cut into eighths (depending on size), a few good, ripe but not too ripe, tomatoes. Chop up a good pile of chives and shred about a tablespoon of ginger (beyond what you used in the marinade).

      When the wok/oil are ready, mix in 1 T water with the pork/marinade before adding and stir-frying. After a couple of minutes add tomatoes, ginger (and any juice), 1/2 the chives. Fry until tomatoes begin to soften but don't give up too much juice. Throw in the rest of the chives, stir once or twice and it's ready.

      The trick here is to cook the tomatoes but not too much, they shouldn't be raw but shouldn't be mushy. You want some tomato juice in the "sauce" but you don't want tomato sauce.

      7 Replies
      1. re: foodfirst
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        Gary Soup RE: foodfirst May 19, 2003 01:17 AM

        That's a new one on me.

        My wife is nuts about "jiucai". She stuffs jiaozi with them (makes me belch), puts them in a kind of fritatta, or just stirfries them with bai yie. I can't recall her ever using jiucai with meat (except with some ground pork in the jiaozi), but your recipe sounds delicious.

        1. re: Gary Soup
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          Pat Goldberg RE: Gary Soup May 19, 2003 08:29 AM

          Yes, foodfirst's recipe does indeed sound delicious. I have the chives and appropriate tomatoes, as well as ginger. I'll pick up the meat when I go shopping.

          I used them last night in a frittata with asparagus and romano (both what I had sitting around in the fridge). Delicious.

          Pat G.

          1. re: Gary Soup
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            foodfirst RE: Gary Soup May 20, 2003 01:49 AM

            Oh yes, jiucai's belch factor is extremely high! "Smells like jiaozi burps" is something I think to myself on a regular basis when stepping into a taxi, elevator, or other small enclosed space in China. If I'm not in China, that smell can transport me instantly.

            This is an embellished (way heavier on the garlic chives and ginger) version of fanchie roupian we used to eat at least 5 times a week at one of the few geti hu "restaurants" in Chengdu almost 20 years ago. Back then roupian/rousi dishes had about 1 oz. of pork to several cups of veg. But I still trace some of the finest food I ever had in China back to those days. The variety and quality of veggies in Sichuan were incredible!

            1. re: foodfirst
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              zim RE: foodfirst May 20, 2003 10:20 AM

              ther's a dish I've had at a couple sichuan places with slivers of pork, dried tofu and lots of young chives. at home I often substitute garlic chives tastily.

              I use the recipe from the weichuan szechuan cookery book, if anyone's interested I can dig it out

              I know what you mean about the "secondary aroma" of the green

              1. re: zim
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                Pat Goldberg RE: zim May 20, 2003 01:28 PM

                Would you believe I was looking through that book for possibilities and completely missed this. Found it though: "Shredded pork with dried bean curd." Unfortunately in this respect, I am on Cape Cod this week and have no idea where dried bean curd might be lurking. Maybe I can leave some of the chives growing until we are ready to go back to NYC and try it there,

                In any case, thanks for the lead.

                Pat G.

                1. re: zim
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                  foodfirst RE: zim May 21, 2003 12:42 AM

                  I haven't thought about that dish in years! I would love the recipe, when you have time to post it.

            2. re: foodfirst
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              Pat Goldberg RE: foodfirst May 22, 2003 01:10 PM

              We made this last night and enjoyed it. Thanks. In return, I will paraphrase the shredded pork with dried beancurd recipe that you requested below.

              Meat Marinade:
              1 T oil
              3/4 T each soy sauce, corn starch
              1/2 T water

              Ingredient list 2:
              1 1/2 T water
              1 T each soy sauce, corn starch
              1/2 T cooking wine
              1/4 t each pepper, salt, sesame oil

              Other ingredients:
              8 oz lean pork
              5 1/2 oz dried bean curd
              1 0z fresh garlic leek
              1/3 oz shredded red pepper

              Shred the pork and marinate it. While it is marinating, chop the leeks and shred the bean curd.

              Use 1/2 cup of oil to velvet the pork. Remove pork and discard all but 2 T of oil. Use that to stir fry the leek and pepper. Add the bean curd and cook a bit more. Add the pork and the second list of ingredients. Stir fry until evenly mixed.

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              WildRose RE: Pat Goldberg May 19, 2003 03:14 AM

              Umm lucky you
              I would mix them with cream cheese a bit of salt and a dash of lemmon juice.

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                Nancy Berry RE: Pat Goldberg May 19, 2003 12:18 PM

                Saute a couple of tablespoons of chopped garlic and a half cup of chopped garlic chives in some butter and then add them plus another half cup of raw chopped garlic chives to mashed potatoes made with about 8 yukon gold potatoes and half and half to taste. These are really good if you add the half and half to the garlic and the chives when you are sauteeing to reduce and warm it up a bit. Of course, salt and pepper to taste.

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