For the past 3000 years, Chinese have been cooking with garlic chives. Many Asian cooks would not consider a dish without fresh garlic. (At least that was what a man told me. I think he wanted me to buy more garlic chives.-Mike) They do add a stronger flavor. The stems, leaves, and flowers are all edible, as well as easy to grown your own, as in our yard above.
ガーリックチャイブ /gārikkuchaibu/ (Japanese)
韭菜 / jiŭcài/ (Chinese)
Scrambled Eggs for 3 people
1 1/2-2 oz (45-60 ml) garlic chives = 1/3 cup (80 ml)
4 organic eggs
1 1/2 tsp. (45 ml) light soy sauce (liquid amino acid-gluten free)
black pepper to taste
2 Tbs. (30 ml) olive oil
1. Remove the hard ends and leaves.
2. Chop into 1-inch (2,55 cm) lengths = 1/3 cup (80 ml)
3. Lightly beat the eggs.
4. Add soy sauce/amino acid, 1 tsp. (5ml) oil and the pepper.
5. Heat the skillet on medium high heat.
6. Add the remaining olive oil.
7. When it is hot, add the chives. Stir-fry briefly.
8. Add the beaten eggs.
9. Reduce the heat to medium and scramble the eggs.
10. Serve hot.
