Ingredients:
2 bunches flowering chives
2 tablespoons light soy sauce
2 tablespoons chicken broth or water
1/2 teaspoon sugar
2 tablespoons peanut or vegetable oil for stir-frying
1 teaspoon cornstarch mixed with 4 teaspoons water
2 tablespoons light soy sauce
2 tablespoons chicken broth or water
1/2 teaspoon sugar
2 tablespoons peanut or vegetable oil for stir-frying
1 teaspoon cornstarch mixed with 4 teaspoons water
Preparation:
Wash the flowering chives and drain. Cut on the diagonal into 2-inch pieces (use the buds).
Combine the soy sauce, chicken broth and sugar. Set aside.
Heat wok on medium-high heat. Add the oil, drizzling down the sides. When the oil is hot, add the flowering chives. Stir-fry for about 1 minute, until they turn a brighter green.
Push the chives up to the sides of the wok. Add the sauce in the middle. Add the cornstarch/water mixture to the sauce, stirring quickly to thicken.
Mix the sauce with the flowering chives, cook until the sauce is boiling, but don't overcook. Serve immediately.
Combine the soy sauce, chicken broth and sugar. Set aside.
Heat wok on medium-high heat. Add the oil, drizzling down the sides. When the oil is hot, add the flowering chives. Stir-fry for about 1 minute, until they turn a brighter green.
Push the chives up to the sides of the wok. Add the sauce in the middle. Add the cornstarch/water mixture to the sauce, stirring quickly to thicken.
Mix the sauce with the flowering chives, cook until the sauce is boiling, but don't overcook. Serve immediately.
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