Vietnamese stir fried Chives with ginger & lemongrass

I had faffed about so much today getting not a lot done that I had little to no patience for food shopping. After back and forthing around the city I just happened to be in a Vietnamese area, so made the decision to go in that direction for food. The nearest supermarket had a magnificent selection of greens on offer and I settled on a large bunch of Chinese chives and a very tasty looking fish fillet. I wanted something quick and easy, and that’s just what I got. Not to mention tasty!!! Fragrant, sweet, salty and a light spice too. Very delicious.

Large bunch Chinese chives (about 300g) (cut into about 10cm pieces)
1 clove garlic
2cm piece fresh ginger
1 large green chilli (seeds in)
1 lemongrass stalk
1/2 teaspoon white pepper
1 tablespoon fish sauce
1 tablespoon light soy sauce
2 tablespoon shaoxin cooking wine
1 tablespoon sugar
2 tablespoons peanut oil
1 shallot (sliced)
1 tablespoon raw (unsalted) peanuts
2 spring onions (finely sliced)
2 tablespoons fresh coriander

In a pestle & mortar, pound together the garlic, ginger, chilli and lemongrass until roughly combined but not too smooth. Stir in the pepper and set aside.

Combine the fish sauce, soy, shaoxin and sugar and set aside.

Heat a wok with 1 tablespoon of the peanut oil and fry the peanuts for 1-2 minutes until brown. Remove and set aside. Drain the pan then add the remaining oil.

When hot add the sliced shallots, quickly followed by the lemongrass mixture. Stir fry for 30 seconds before adding the chives. Stir briefly then pour in all the fish sauce mixture. Stir until most of the liquid has evaporated and the chives have softened, about 1-2 minutes. Remove from the heat.

Stir in the spring onions, peanuts and coriander and serve.

I got a nice crispy skin on the fish fillet and served the stir fry with some fluffy broken rice.

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