Yellow Chives 200g
Tender, pale gold garlic chives with a delicate aroma and sweet-allium snap — perfect for flash-cooking.
Why you’ll love it
- Gently garlicky and naturally sweet — milder than green garlic chives.
- Ultra-tender: cooks in 30–90 seconds, ideal for quick weeknight dishes.
- Versatile across stir‑fries, soups, noodles, dumpling fillings and cold salads.
- Beautiful color contrast that brightens any plate.
How to enjoy
Whisk free‑range eggs with a pinch of salt. Soft‑scramble in a little oil, then fold in sliced yellow chives and a handful of peeled king prawns. Finish with a few drops of light soy sauce and sesame oil.
Warm clear chicken broth, add soaked rice vermicelli, torn enoki and cubes of regular tofu. Slide in chives for the last 30–60 seconds. Season lightly with soy and white pepper.
Blanch chives briefly, shock in cool water, drain well. Toss with rice vinegar, a splash of soy sauce, sesame oil, and chili crisp like Chuan Nan Chili Oil. Optional: add slivered wood ear for crunch.
Stir‑fry cooked fresh egg noodles with oyster mushrooms, then add chives at the end. Season with light soy and a touch of oyster sauce.
Prep Tips
- Rinse gently and pat dry; trim root ends. Cut into 4–5 cm lengths.
- For even cooking, add thicker white bases 20–30 seconds before the tender tips.
- Cook just until vibrant and tender (about 30–90 seconds) to keep the sweet, delicate flavor.
- Add at the end of stir‑fries, soups, and noodle dishes to preserve color and aroma.
Pairs well
More in this category
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