Stir-fry Royale Chives & Beansprouts
Stir-fry Royale Chives & Beansprouts Recipe
There is quite a bit of dirt in these royale chives, so be sure to wash them in a few changes of water & ensure all the soil is thoroughly removed.
Once the chives are added, stir-fry them briskly at high heat so that they are crisp, green & fresh. Overcooked chives will become mushy and soggy.
- 1 packet (150g) royale chives (青龙菜)
- 75 grams beansprouts tail removed; see cooking note below
- 5 grams dried salted fish diced; see cooking note
- 5 cloves garlic finely chopped
- 4 thin slices ginger sliced to long thin strips
- 3/4 tsp mushroom seasoning powder see cooking note
- 1 tbsp Chinese wine (Hua Tiao/Shaoxing)
- Prepare royale chives by cutting them to six uniform sections. Wash the chives thoroughly to get rid of the excess dirt and spin dry.
- Fry salted fish. Heat oil in a wokpan. Add diced salted fish and fry until golden.
- Fry aromatics & beansprouts. Add garlic and ginger. Cook briskly until aromatic. Add beansprouts and stir fry quickly to coat them in the oil.
- Add prepared chives, mushroom powder and drizzle Chinese wine along the walls of the wok. Stir-fry on high heat until the royale chives are just cooked and still green.
- Ways of preparing beansprouts for this dish. The beansprouts can be used as they are, but it will taste better if you remove the tail (as in this recipe) or both head & tail (very time-consuming though).
- If you don’t want to use salted fish, add a bit more seasoning to taste.
- I used mushroom seasoning powder as a delicious MSG-free seasoning for all my vegetable stir-fries. You can substitute it with appropriate amount of salt, soy sauce or fish sauce.
- Variations suggestions. You can double up the beansprouts OR use a mix of beansprouts & hon shimeji OR cook a version with hon shimeji mushrooms.
- If your stir-fry is too dry, add 1 tbsp water when cooking the chives. I prefer not to add water since the royale chives tend to exude some water after cooking.