Chive Flower Oil Recipes

CHIVE OIL

Steps:

• Cook chives in a small pot of boiling water until bright green, about 10 seconds. Drain; run under cold water. Pat dry.
• Put chives in a blender. With machine running, add oil in a slow stream; puree. Let stand 1 hour. Strain through a damp cheese-cloth-lined sieve; discard solids.

CHIVE -FLOWER OIL

Steps:

• Add flowers to oil in a jar with tight fitting lid, let sit for a week.
• After a week, oil will turn lilac and take on fragrance of chive flowers.
• Use the oil on salads or in cooking- refrigerate when not in use.
• The flowers have a milder taste than the leaves and add a decorative touch to salads, oils and other side dishes.

CHIVE-INFUSED OIL

Steps:

• Blanch minced chives in boiling water just until bright green, 1 minute. Drain, and rinse in cold water; squeeze chives in a kitchen towel to dry. Transfer to a blender; puree with 1/4 cup oil, scrape down sides of blender, and blend until smooth. Add remaining 1/4 cup oil; blend again.

PAN-FRIED CHIVE FLOWERS

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add butter; heat until melted, about 30 seconds. Add chive flowers, garlic, and salt; cook and stir until soft and tender, 3 to 5 minutes. Grind black pepper over mixture before serving.

FLOWERING CHIVES AND PORK SLIVERS RECIPE (韭菜花炒肉丝 | JIǔ CàI HUā CHǎO RòU Sī)

Steps:

• Mix together the cornstarch, 1 tsp. of the wine, soy sauce, and pinch of sugar in a medium bowl. Trim any excess fat or skin from the pork and slice it against the grain into short, thin pieces, 1 to 2 inches (2.5 to 5 cm) by ¼ inch (6 mm). Toss the pork with the marinade and let sit for at least 10 minutes but no more than 1 hour.
• Cut the chives into 1- to 2-inch (2.5- to 5-cm) segments. You should have about 4 cups. Set aside.
• Heat a well-seasoned wok over high until smoking. Reduce the heat to medium-high, then add the oil. Once the oil is shimmering, add the ginger and garlic and stir-fry until fragrant. Add the pork and stir-fry until just cooked, 2 to 3 minutes.
• Add the flowering chives, the remaining 2 tsp. of wine, 1½ tsp. sugar, and the salt and fry until aromatic, 1 to 2 minutes. Don't cook the chives for too long, or they lose their crispness!