Garlic chives are flat green leaves with a strong garlic flavor. Look for them in Asian markets.
- Yield: Makes about 60
Source: Martha Stewart Living, June 1996
- 1 pound garlic chives
- 1/3 cup minced fresh ginger
- 2 tablespoons light soy sauce
- 1 tablespoon dark Chinese vinegar
- 1/4 teaspoon Szechuan hot-bean paste
- 1/2 teaspoon sesame oil
Remove papery skins from garlic chives. Wash, pat dry, and smooth chives out.
Blanch garlic chives in boiling water for 15 seconds, until slightly softened. Rinse immediately in cold running water; drain.
Whisk together remaining ingredients.
Smooth out 1 garlic-chive strand. Leaving 1 inch of the root end sticking out, roll chive into a circle; twist in half, making a figure eight. Place on platter. Continue with remaining garlic chives. Drizzle liquid and ginger over; serve at room temperature.