Liang Ban Jiu Cai--Chinese Chive Salad
Jul. 11, 2010 10:17 am
Updated: Jul. 29, 2010 2:36 pm
Summer is finally here in Seattle. With the warm weather, salad is the best thing that you can eat! As a matter of fact, Chinese cuisine also has salad as well, we call it "Liang Ban Cai", which means cold dish. I think you will like what I am sharing
today. It will only take a few minutes to prepare.
Liang Ban Jiu Cai is a cold dish--Chinese Chives in vinegar, soy sauce, sesame seed and red chili oil.
Servings: 2-as a side dish
1 bunch Chinese chives (about 3 cups)--cut into 2 inch lengths
3 tablespoon red chili oil
1 teaspoon rice vinegar
1 tablespoon light soy sauce
2 tablespoon chicken stock
2 teaspoon sesame seed
2 cloves pressed garlic (optional)
Mix rice vinegar, light soy sauce and chicken stock as dressing.
Heat up the water and bring to a boil. Put in the chives and turn off the stove immediately. Let the chives stay in the hot water for 1 minute.
Drain the water, transfer the chives to a serving plate. Let the chives cool down and pour in the dressing. Mix well, and put sesame seed on top. You are ready to serve.
NOTE: I like to keep the flavor simple at times, so personally I tend to leave the garlic out. Chive has a strong aroma itself :P
Liang Ban Jiu Cai finished