An introduction to Chinese Yellow Chives
This typical Shaanxi dish is light, nutritious, and full of complementary textures. It’s also the perfect introduction to a new ingredient you may never have seen or even heard of: yellow chives. Its stronger older brother, the green chive, exudes a more pungent and oniony taste. While the yellow or ‘golden’ chives are tenderer, sweeter, mellower, and ever so slightly garlicky. This is because they have been grown away from any kind of light so they do not produce chlorophyll, much like white asparagus. The yellow chives can be traced back to a historic Chinese tradition of transforming vegetables using unconventional growing methods. In previous generations, Chinese families living in rural areas would eat a vegetable- and grain-heavy diet. Eggs would normally supply the protein. And meat and dairy would only be consumed on rare occasions, if at all. With the seasonal produce available, people would find natural ways of adapting fresh crops to produce varying flavors and textures. That includes growing, pickling, and fermenting indoors. This is why in China, you can find different versions of the same vegetable. For example, dwarf and baby bok choy; napa cabbage and baby napa cabbage. And in this case, green chives and yellow chives.
Cooking with yellow chives
1. Purchasing and storage
Yellow chives are very tender and delicate. That’s why you usually see them wrapped in soft tissue paper at the market. Look for a batch with fewer withered and bruised leaves. Once you purchase the yellow chives, store them in a loosely wrapped plastic bag in the fridge and consume them as soon as possible. It’s best to consume them the day of purchase. You can store them in the fridge overnight or up to two days. Note, the longer you store them, the more work you will need to do to pick out and discard the withered leaves.
2. How to prep yellow chives
You should rinse the yellow chives thoroughly using running tap water. Pay special attention to the white part of the stalk. It’s the part that grows in the earth and might have dirt attached to it. You should also snip off and discard any withered or bruised parts. Once done, drain the yellow chives, chop off the tough ends and discard them, and cut the remaining part into 2” (5 cm) long pieces.
3. Cooking
The yellow chives cook very quickly. Like with most Chinese stir fries, the hotter the pan, the shorter the cooking time and the better the result you’ll get. Once you heat the pan up nice and hot, the chives usually cook in 1 to 2 minutes (or less, if you use a wok with a powerful gas stove). They will be seared and still crispy, tender but still keeping their shape, and smelling less pungent, with a mild sweet taste. The longer you cook them, they will start to release liquid. It is perfectly fine as well, since some people do prefer their chives cooked to a very tender texture.
4. Yellow chives vs. green chives
In spite of their different appearance and flavor, yellow chives and green chives are interchangeable. And of course, you can use this recipe to cook green chives as well. Both types of chives work great in dumplings and wontons as well. I’ll be sharing a recipe soon.
A final word
When you see these chives at an Asian market, don’t be put off by their strong smell when they are raw. Once you have cooked them in this gorgeous stir fry, you’ll be surprised at how delicious a simple stir fry can taste, with only three ingredients! If you’re interested in learning about and cooking with Chinese greens, check out my complete guide to Chinese greens.
More delicious Chinese veggie recipes
Chinese Cauliflower Stir Fry An Introduction to Chinese Greens Stir Fried Water Spinach – Two Ways Steamed Eggplant in Nutty Sauce Stir-Fried Pea Shoots with Garlic
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.
