Overnight Pickled Garlic Chives
It’s spring now and garlic chive is seasonal, particularly fresh, sweet, crispy and juicy. Garlic chive is one of the key seasoning herbs in Chinese cuisine, and has been used in many Asian cuisines. It can be cultivated easily even indoor, like spring onion or many other home-planted herbs. This Asian vegetable is high in fiber and protein, low in fat. The most famous dish of garlic chives in Chinese food is stir-fried scrabbled egg and garlic chives.
This vegetarian side dish is suitable for steamed rice and noodles. I like to pickle it overnight and finish in two days. But you could prepare it before dinner, keep in fridge and serve for dinner. It only takes a few minutes to prepare.
- Garlic chives, a big bunch, 250g
- Garlic, 2 cloves
- Thai red chili, 2
- Chinese white rice vinegar, 2tbsp, or any vegetable vinegar you have
- Light soy sauce, 2tbsp
- Sugar, 1tbsp
- Toasted sesame seeds, a pinch
- Sesame oil
How to do –
1. Wash the garlic chives in running water, cut off the yellow stalk, or yellow pit if there is any, and 1cm though part at the bottom end, there is about 200g left. Wipe off the water with paper kitchen towels;
2. Chop into 2inches long matchstick; Garlic and chili also roughly chopped;
3. Put them all in a big bowl, seasoned with white rice vinegar, soy sauce, sugar, mix well. Or you could put all ingredients in a big food box, lid on, shake to mix them well. Have a taste, adjust with more salt, sugar or vinegar, but better not season too much; In fridge for at least an hour or for better taste, overnight;
4. When serving, sprinkle a pinch of toasted sesame seeds and a few drops of sesame oil.