Asian Chives

Posted on 10. Jan, 2010 by grace in Ingredients

Asian chives resemble a bundle of long leaves of grass. The texture and consistency varies from rice-paper-fine to pencil-thick, and the thicker the chive, the more flavor it has.  Asian Chives have a light garlic taste and are especially delicious with potatoes, eggs, rice, stir-fries, Pad Thai, and smoked or pickled fish. They are also eaten raw and used as garnish for dishes. Asian chives have a generous amount of potassium and bone-building phosphorus, and good amounts of calcium and vitamin A. While cooking with chives, you should keep the heat brief to preserve flavor. Always use fresh chives; dried ones lack flavor. You can store chives in a plastic bag in the refrigerator for up to a week.

You can substitute with regular chives.