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


Ingredients
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.






If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates. Thanks :)

10 comments:

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

    ReplyDelete
  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 :)

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

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

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

    ReplyDelete
  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.

    ReplyDelete
  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.

    ReplyDelete
    Replies
    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.

      Delete

Please drop any comments or questions you may have here. Thank you so much for reading!

Related Posts Plugin for WordPress, Blogger...