Tuesday, December 3, 2013

Chinese Chives With Tofu / Niva Flower With Tofu

Another one of my fav....

About Chives:

Chives is the common name of Allium schoenoprasum, the smallest species of the edible onions.A perennial plant, it is native toEuropeAsia and North AmericaA. schoenoprasum is the only species of Allium native to both the New and the Old Worlds.
The name of the species derives from the Greek skhoínos (sedge) and práson (leek).Its English name, chives, derives from theFrench word cive, from cepa, the Latin word for onion.
Chives are a commonly used herb and can be found in grocery stores or grown in home gardens. In culinary use, the scapes and the unopened, immature flower buds are diced and used as an ingredient for fishpotatoessoups, and other dishes. Chives have insect-repelling properties that can be used in gardens to control pests.
Chives are grown for their leaves, which are used for culinary purposes as a flavoring herb, and provide a somewhat milder flavor than those of other Allium species.
Chives have a wide variety of culinary uses, such as in traditional dishes in France and Sweden,among others. In his 1806 bookAttempt at a Flora (Försök til en flora), Retzius describes how chives are used with pancakes, soups, fish and sandwiches.They are also an ingredient of the gräddfil sauce served with the traditional herring dish served at Swedish midsummer celebrations. The flowers may also be used to garnish dishes. In Poland, chives are served with quark cheese.
Chives are one of the "fines herbes" of French cuisine, which also include tarragonchervil and/or parsley.
Chives can be found fresh at most markets year-round, making them readily available; they can also be dry-frozen without much impairment to the taste, giving home growers the opportunity to store large quantities harvested from their own gardens.


8 oz dried tofu, thinly sliced
3/4 to 1 lb of chinese chives or flowering chinese chives cut into 1.5 in segments
soy sauce (to taste)
salt (to taste)
cooking oil


Heat cooking oil in a stir fry pan. Add the dried tofu slices and soy sauce (start off with about 1 tablespoon). Stir so the pieces are coated with soy sauce and until the tofu looks a bit soft and browned. Set aside on a plate.
Add the chopped chives in the same pan, and fry until wilted. Add salt to taste.
Add the tofu back and mix well.

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