I love garlic chives. Their subtle onion/garlic flavour is so good. I always order them at one of my favourite restaurants in Sydney, Noodle King in China Town. They stir fry them, Chinese style; cooked with eggs and served with small pancakes. It’s one of my top 10 dishes of all time and one which I am determined to master at home. However, this Thai style preparation is very impressive in its own right. Very simple to cook and very tasty to eat. It’s a great accompaniment to seafood. We ate it alongside the Thai Trout with red coconut sauce and it worked very well. Delicious stuff.
1 tablespoon vegetable oil
300g garlic chives (cut into 10cm pieces)
1/4 cup coconut milk
1 teaspoon light soy sauce
1 teaspoon fish sauce
Heat the oil in a wok until hot. Add the chives and stir vigorously for 1 minute until wilted slightly. Pour in the coconut milk, soy and fish sauces and stir for a further 1-2 minutes. Remove from the heat.
Serve alongside fish, poultry or meat. Thai style.