Garlic Chive Flower Salad (凉拌韭菜花）
The salad is made with the garlic chive flower stalks, which are young flower shoots from garlic chives before the flower buds open and mature. Try it!
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1/3 lb garlic chive flower stalks
- 1 teaspoon light soy sauce
- 1/2 teaspoon mirin
- ~1 tablespoon vegetable oil
Instructions
- 1
Heat a pot of water in a large sauce pan or stock pan under medium-high heat. While waiting for the water to boil, thoroughly wash the garlic chive flower stalks. Make sure to keep them in the same orientation. Prepare the sauce by combining the 1 teaspoon of light soy sauce with 1/2 teaspoon of mirin.
- 2
When the water boils, add the garlic chive flower stalks to the boiling water while maintaining the same orientation. Add few drops of vegetable oil to the water. Let the garlic chive flower stalks blanch in hot water for 2 minutes.
- 3
Prepare a large bowl of icy water. When 2 minutes are up, immediately shock the garlic chive flower stalks by submerging them in the icy water. Try to maintain the orientation of the stalks.
- 4
When the garlic chive flower stalks are cold to the touch, take them out to a clean cutting board. Trim off the small flower buds.3 Then make 2 to 3 cuts so the stalks are in long, even matchsticks. Arrange them on a plate. Drizzle the sauce prepared from step 1 on top.
- 5
Heat a skillet under medium high heat. When the skillet is warm, add the 1 tablespoon of vegetable oil. After the oil becomes hot but not smoking, carefully pour it over the sauce. Enjoy!