Wednesday, June 18, 2014

Recipe: Stir fried flowering chives with prawns (Chinese)

Flowering chives are currently in season, and I am excited to see them whenever we are at the wet market or supermarket. It is relatively inexpensive in KL, and I would always grab a couple of bundles to cook at home.

Stir fried flowering chives with prawns

Flowering chives is considered a Chinese delicacy - it has a lovely crunchy texture and tastes slightly sweet. We especially love stir frying this vegetable with seafood such as prawns or scallops. It only takes about 2-3 minutes to cook this vegetable - it should still be crunchy once cooked.

This is an easy, quick side dish which you can serve as part of a Chinese meal.

Vibrant and delicious!

Stir fried flowering chives with prawns
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 6-7 minutes
Serves 3-4 as side dish

1 bundle flowering chives (about 170g), cut into 1.5 inch lengths
10-12 fresh prawns, peeled and deveined, with tails intact
1 tsp ginger wine
3 cloves garlic, peeled and finely chopped
2 tbsp vegetable oil
1/2 tsp chicken stock granules
1/2 tsp light soy sauce

1. In a wok, heat oil over medium high heat. Add garlic and stir fry for 2 minutes, until lightly browned.

2. Add the flowering chives and stir fry for about 2 minutes, then add the prawns and cook for a further 30 seconds to 1 minute until cooked. Season with ginger wine, chicken stock granules and light soy sauce. Serve immediately.

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  1. Simple yet looks so good! Thanks for stopping by and for your lovely comment..

  2. i usually prefer leafier veggies compared to chives, but this looks like a very appetising dish. i also like those dumplings where people sometimes stuff minced pork and chives inside :)

  3. Jo can't eat prawns, but he loves kau choy fah..! I love both:)

  4. I love this dish! We accidentally ordered it once and loved it so much that we kept ordering it :D

  5. Nice ! And I like this vegetables. Crunchy and juicy !

  6. Yen, I just told hubby that everyday(well, actually not exactly everyday, just 5-6 days a week) cook cook cook, also don't know what to cook already. Glad to see this dish from your blog today.

  7. Hi Baby Sumo. I love your recipes. I saw ginger wine in your recipe. Can you please recommend a brand. Where can I purchase this in the Klang Valley. I am also looking for Chinese cooking wine as well. Any brands you can recommend ? This is for adding into soups and braising chicken.

    1. Hi Evelyn,

      I would recommend the ginger wine from Eu yan Sang (that's the brand I use). Otherwise, Stone's brand is also OK.


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