Garlic chives (just like "regular" chives) are really easy to grow in the
garden, but out of season, my Asian grocer almost always has them
available.


Stir-Fried Garlic Chives With Chile

Chances are, your home stove isn't as powerful as the ones at your local
Chinese restaurant, in which case a flat-bottomed wok will work best, as
it
has more contact with the heat than does a rounded one.

1 tablespoon peanut oil
3/4 lb green garlic chives (also called Chinese chives; flat parts only),
cut into 1 1/2-inch pieces (4 cups)
1 teaspoon dried hot red pepper flakes
Rounded 1/4 teaspoon salt, or to taste

Special equipment: a well-seasoned 14-inch flat-bottomed wok

Accompaniment: steamed white rice

Heat wok over high heat until a drop of water vaporizes instantly upon
contact. Add oil, swirling to coat wok evenly, and heat until hot and just
smoking. Add chives and red pepper flakes and stir-fry, letting chives
rest
on bottom and sides of wok several seconds between stirs, until chives are
tender and slightly browned, 2 to 4 minutes. Stir in salt. Serve over
rice.

Makes 4 side-dish servings.

Gourmet

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