More than a month ago, I did post a dish using Chinese chives and the leaves were green in color. During my absence from my posting, I cooked this dish for my family and relatives who were here for the Wedding. Now, I am sharing with all of you for being so patience with me. I thank you.
This dish is so easy to prepare and cook it but it maybe a little difficult to find these yellow Chinese chives for some of you. I too at time could not find it but if I do, I will cook them for my husband.
2 bunches (about 1pound) Chinese yellow chives (GooChai), cut off about ½ an inch of the stem from the bottom and cut them into 2 inch pieces
1 piece 2×2 firm tofu and cut into small bite size
10 medium shrimps, deveined, shelled and butter-flied
1 large piece chicken thigh, boneless and skinless, sliced into bite size
3 tablespoons canola/vegetable/corn/olive oil (I used olive oil)
Sprigs of cilantros for garnish
1 tablespoon Seasoning Sauce (I used Gold Mountain Brand)
1 teaspoon light soy sauce
2 tablespoons oyster sauce
1 tablespoon water
Salt to taste
Ground white pepper to taste
Heat the wok with canola/vegetable/corn oil over medium-high heat, add in the tofu cubes and deep-fry until lightly brown. Transfer to a lined plate with kitchen paper towels, set aside.
Return the wok to the heat over medium-high heat and toss in the chicken slices, stir-fry until opaque in color. Then add the buttered-flied shrimps and stir-fry until pink. Add in the fried tofu. Gently toss until well combined.
Toss in the Chinese yellow chives and stir for another couple minutes and yellow chives partially wilted. Add in the seasoning ingredients and stir-fry until lightly coated. Dish out onto a serving platter and garnish it with cilantro. Serve with steamed jasmine rice.