Stir-Fried Garlic Chives with Chile
Fast Chinese-style stir-fry of garlic chives with dried red pepper flakes; great over steamed rice.
Servings 4 side-dish servings
Equipment
- well-seasoned 14-inch flat-bottomed wok
Ingredients
- 1 tablespoon peanut oil
- ¾ pound green garlic chives, flat parts only (cut into 1½” pieces (4 cups))
- 1 teaspoon dried hot red pepper flakes
- ¼ teaspoon salt (rounded or to taste)
Instructions
- 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.
Notes
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.
