Chinese Chives Garlic Chives

Easy to grow herb with a subtle garlic flavour. Flower buds and leaves are often included in Thai stir-fries and the decorative flowers can be added to salads. Easily grows in pots. Try delicious scrambled eggs with Chinese chives and a little soy sauce.

CAN BE USED IN:

STIR FRIES - SALAD - SOUPS - GARNISH - SAUCES

SOWING DIRECTIONS

When
All season year round.
Where
Direct where they are to flower.
How Sow
Sow seeds 5 mm (¼in) deep. Cover lightly with fine soil. Firm gently and keep the moisture.
Care
When large enough thin as necessary spacing 20cm (8in) apart. Harvest: All year round. Cut leaves as required once plants have developed. Best cut before the flowers form.
Harvest
As you need.
Sow:
-Spring
-Summer
-Autumn
-Winter
Harvest:
As you need.
Soil type:
-well cultivated

Availability: In stock

$4.35

Stir-fried Chicken & Vegetables

Ingredients

  • 1 tbsp peanut oil
  • 2 cloves garlic, minced
  • 500g skinless chicken breast, cut into strips
  • 1 bunch of garlic chives or 3 spring onions
  • 2 carrots, sliced
  • 1 red or yellow capsicum, sliced
  • 1 cup baby corns
  • 1 cup bean sprouts
  • ¼ cup soy sauce
  • 2 tsp corn flour

Instructions

  1. Heat oil in a wok or large skillet over high heat. Add garlic and ginger and cook 1 minute.
  2. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly.
  3. Add carrots and capsicum and cook 1 minute.
  4. Add baby corn and chives and cook 2 minutes.
  5. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
  6. Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Serve over rice.