Flowering Chives (gow choy fah) are really popular among the Chinese. I love eating this veggie, it has the smell similar to chives but unlike chives where the stems are flat, these Flowering Chives has an almost triangle-liked shaped with hollow stems. They are great in stir-fries and goes well with prawns and meat. The flowers are edible and the stems are sweet. They are delicious in stir-fried noodles too.
I cooked this really simple and tasty dish for dinner a couple of days ago. Flowering Chives are stir-fried along with Prawns and Tofu.
Two pieces of firm tofu, rinsed and pat dry.
Slice each piece in half horizontally to get two slices from each piece of tofu.
Fry with some oil over medium heat until light brown. Dish out and drain.
A plate of Stir-Fry Flowering Chives with Prawns and Tofu
One of my family's favourite veggie dish. Give this a try, I'm sure that you will like it!
I'm sharing this with
Hearth and Soul Hop hosted by Mom's Sunday Cafe
Stir-Fry Flowering Chives with Prawns and Tofu
300gm flowering chives
2 pieces firm tofu
200gm medium-sized prawns
2 garlic cloves, chopped
1 tablespoon oyster sauce
salt to taste
1/2 tsp sesame oil
dash of white pepper powder
2-3 tbsp water
1 tbsp Chinese cooking wine (optional)
- Rinse and pat dry firm tofu. Slice horizontally in half. Heat about 2-3 tablespoon oil in wok or skillet. Fry tofu on both sides till light brown. Dish out and keep aside to cool. When cool, cut each slice in half and cut each half into four, making a total of eight pieces for each slice. Repeat with remaining slices of tofu. Keep aside.
- Peel prawns, leaving the tail intact. Devein, rinse and drain prawns. Marinade prawns with oyster sauce, white pepper powder and sesame oil. Keep aside.
- Wash and drain Flowering Chives. Cut about 2" from bottom stalk and discard (usually the bottom stalk will be hard and tough, if it is young and tender, then omit this step). Cut the Flowering Chives to about 1-1/2" to 2" sections. Keep aside.
- Heat about 2 tbsp oil. Saute the chopped garlic until light brown and fragrant. Add in the prawns, stirring for about 2 - 3 minutes until prawns are almost cooked.
- Add in the flowering chives and 2-3 tablespoons of water. Add salt to taste. Stir for another 2 - 3 minutes. Add in the tofu pieces and Chinese cooking wine (if using), stir for about 10 seconds. Dish out to a serving plate. Serve hot. Enjoy!
This dish is excellent with or without the Chinese cooking wine. The wine adds a light taste and aroma to this dish.