Stir-fried yellow chives with pressed tofu and mung bean sprouts

Last Updated on February 9, 2021 by Simon Fan

When asparagus is grown without sunlight exposure, the absence of photosynthesis results in a process called etiolation, which results in not only a pale color in the spear but also a more delicate flavor. The creation—white asparagus—is considered an “aristocrat” by its admirers.

Likewise, when you use the same method to grow garlic chives by inhibiting chlorophyll synthesis, you get yellow chives, a delicacy in Chinese and other Asian cuisines. Compared with their green counterparts, yellow chives are more tender in texture and milder, sweeter in flavor, which means they’re less garlicky and more oniony.

Called jiu huang (韭黄) in Mandarin, yellow chives can be used very much the same way as garlic chives. For example, they’re great in stir-fries with meat, seafood, eggs, or other vegetables. They also make delicious fillings in dumplings and spring rolls. The Cantonese like to add them to their wonton soups to lend a beautiful fragrance and freshness.

You can find yellow chives at most Chinese grocery stores. Use them within a day or two as they’re quite perishable.

My stir-fry recipe here pairs yellow chives with pressed tofu and mung bean sprouts to create a very satisfying vegetarian dish with layers of texture. Although any type of pressed tofu would work here, I recommend that you use a spiced variety to make the dish more flavorful.

Mung bean sprouts, often called “silver spouts” in Chinese dishes, bring a nice crispness to the dish. They make a more elegant presentation if both ends are removed, as I do in my recipe.

Stir-fried yellow chives with pressed tofu and mung bean sprouts

Serves 2

Ingredients

1 tablespoon vegetable oil
2 oz (60 g) spiced pressed tofu, cut into thin matchsticks or thin slices
3 oz (85 g) yellow chives, cut into 3-inch (7.5 cm) lengths
3 oz (85 g) mung bean sprouts, both ends removed
Salt and freshly ground white pepper
1 teaspoon sesame oil

Directions

1. Place a wok or skillet over high heat until hot, then swirl in the oil. When the oil starts to shimmer, add the tofu and stir-fry for 30 seconds. Add the yellow chives and stir-fry for 30 seconds.
2. Add the mung bean sprouts, and stir and toss until the sprouts just start to wilt but still have a crisp texture, about 30 seconds. Turn off the heat, and season with salt and pepper. Mix in the sesame oil and serve.