What Are Garlic Chives?
Learn what garlic chives are, how Chinese chives taste, how they differ from regular chives, how to cook them, and what to substitute.
Garlic chives, also called Chinese chives, are flat green chives with a strong garlicky aroma. They are used in stir-fries, dumpling fillings, egg dishes, pancakes, noodle dishes, and pork recipes.
Quick Answer
Garlic chives are flat Chinese chives with a garlic-like flavor. They cook quickly and are often paired with eggs, pork, shrimp, tofu, or dumpling fillings. Add them near the end of cooking so they stay fragrant.
What Do Garlic Chives Taste Like?
Garlic chives taste grassy, garlicky, and more intense than regular chives. The flavor is fresh rather than sweet.
They can become dull if cooked too long, so short cooking is usually best.
Garlic Chives vs Regular Chives
Regular chives are round, thin, and mild. Garlic chives are flat, wider, and more garlicky.
They are not exact substitutes, but regular chives with a little garlic can work in some recipes.
How Garlic Chives Are Used In Chinese Cooking
Garlic chives are common in pork dumplings, chive boxes, egg stir-fries, pork stir-fries, noodle dishes, and tofu dishes.
They pair especially well with eggs, ground pork, dried shrimp, tofu skin, and light soy sauce.
How To Prepare Garlic Chives
Trim tough ends, rinse well, and cut into short lengths. Use the green parts and discard any wilted or slimy pieces.
For fillings, chop them finely. For stir-fries, cut into 2-inch pieces.
Best Garlic Chive Substitute
Use regular chives with a little minced garlic, scallions with garlic, or the green tops of garlic if available.
FAQs
Are garlic chives the same as Chinese chives?
Yes. Garlic chives are often called Chinese chives in English.
Are garlic chives the same as regular chives?
No. Garlic chives are flatter and more garlicky than regular chives.
How do you cook garlic chives?
Stir-fry them briefly or add them to fillings. Avoid long cooking so their aroma stays fresh.
Conclusion
Garlic chives are a fragrant Chinese green for quick cooking and fillings. Use short heat and simple seasoning so the garlic-like aroma stays clear.
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