My mom and dad had a small garden in the Midwest where they grew kow choi. Also, they are also called Garlic chives. They grew like grass so be careful how you plant them. It is a vegetable related to onion and often used in dumplings. As a young child, I had the privilege of enjoying delicious dishes they made out of this “green Nira grass”. The kow choi has a very unique aroma. My brother hate it but I enjoy it when cooked in a dish. Maybe some day I will have my own garden and follow on the tradition of growing my own vegetables. My version of the Chinese Chives Omelet has yellow onion and sliced deli ham. This dish is served best with steam rice because the sweet, savory, and saltiness of the ingredients. If you have had Chinese Chives, it is unique and recognizable in any dish it is cooked in. Try kow choi if you have not yet.
Chives Omelet (韭菜煎蛋)
Ingredients:
3 oz Chinese chives (garlic chives) or kucai
3 slice of deli ham (optional)
1/3 cup of diced yellow onion (optional)
4 large eggs
1 1/2 tablespoons oil
Seasonings:
1/8 tsp sesame oil
1/2 tsp fish sauce
1/2 tsp oyster sauce
A pinch of salt
Method:
- Cut the chives into small pieces. Set aside.
- Beat the eggs and then season with all the ingredients for Seasonings. Add the chives with the eggs.
- Heat up the oil in a wok or skillet over high heat. Pour the eggs into the wok or skillet, swirl the eggs around so they coat the wok or skillet evenly. As soon as the sides start to cook, flip the eggs over. Continue to cook until the eggs turn light brown or set. Break the omelet into pieces, if you like. Dish out and serve immediately.
Adaptation: http://rasamalaysia.com
