Garlic chives recipes: 5 Chinese chive stir-fry and tofu ideas

Garlic chives have flat green leaves and a fuller garlic flavor than the small, round chives often used as a garnish. A fresh bunch can turn eggs, crisp pancakes, tofu, or potatoes into a quick, savory meal.

These garlic chives recipes use the leaves while they are tender. Rinse them, dry them well, trim the tough ends, and cut them into 1-inch pieces. Add them near the end of cooking so their color and garlicky flavor stay bright.

For a broader technique guide, see these ways to cook with garlic chives. This page focuses on five practical recipes for a bunch from the garden, grocery stores, or Asian markets.

What are garlic chives?

Garlic chives, Allium tuberosum, are also known as Chinese chives, Chinese garlic, or Chinese garlic chives. Like regular chives, they are an allium, but their broad leaves have a stronger garlic taste. The leaves, white flowers, and flower buds are edible.

Choose crisp green stalks with no slimy spots. Their pungent raw aroma softens in a hot wok or frying pan. The leaves are common Asian ingredients in Chinese cuisine, where cooks use them in stir fries, dumpling filling, eggs, and noodle dishes.

Garlic chive and egg stir-fry

This fast and easy garlic chives and egg dish works for breakfast, lunch, or a rice bowl. Keep the heat at medium so the eggs stay soft and the greens wilt without browning.

Ingredients

• 4 large eggs
• 1 tablespoon neutral oil
• 1 packed cup chopped garlic chives
• 1 tablespoon water
• 1 teaspoon soy sauce
• Salt and pepper

Method

1. Beat the eggs with water, soy sauce, salt, and pepper.
2. Place a wok or nonstick pan over medium heat with a bit of oil. Add the leaves and stir for 30 seconds.
3. Pour in the eggs and fold gently with a spatula until just set. Serve immediately with rice or toast.

For a heartier variation, sear thin strips of pork first, remove them, and fold them back in with the eggs. Firm tofu or bean curd is a satisfying vegetarian option.

Crispy garlic chive pancakes

This chives recipe is a smart answer to what to do with too much garlic chives. It uses a simple batter and makes a crisp snack, lunch, or one of several side dishes.

Ingredients

• 1 cup all-purpose flour
• 3/4 cup cold water
• 1 egg
• 1 cup finely chopped garlic chives
• 1/2 teaspoon salt
• 2 tablespoons neutral oil
• 1 tablespoon soy sauce, 1 teaspoon rice vinegar, and a few drops sesame oil for dipping

Method

1. Whisk the flour, water, egg, and salt until smooth, then fold in the leaves.
2. Heat oil in a 10-inch pan. Add half the batter and cook until the underside is golden.
3. Flip, cook until crisp, and repeat. Cut into wedges and serve with the sauce.

For texture, add a small handful of shredded carrot or bean sprouts. A teaspoon of gochujang in the dipping sauce adds heat, while a little miso can replace part of the salt in the batter.

Garlic chive butter

Garlic chive butter is an easy make-ahead recipe. It melts over baked potatoes, steamed vegetables, grilled fish, or soup and gives food a fresh garlic flavor without extra garlic cloves.

Ingredients

• 1/2 cup unsalted butter, softened
• 2 tablespoons finely minced garlic chives
• 1/4 teaspoon kosher salt
• 1 teaspoon lemon zest, optional

Method

1. Mix the butter, minced leaves, salt, and lemon zest.
2. Spoon onto parchment and roll into a log.
3. Chill until firm, then slice off a coin as needed. Freeze the wrapped log for later.

This is a delicious way to use short pieces after you chop the garlic chives for another dish. Stir a little into hot vermicelli or use it to garnish a frittata just before serving.

Garlic chive potato side dish

In this warm potato side dish, the sliced greens add lift to a tangy dressing. Serve it beside roast chicken, salmon, or a simple vegetable plate.

Ingredients

• 1 1/2 pounds small potatoes
• 3 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice or apple cider vinegar
• 1/2 teaspoon salt
• 1/3 cup sliced garlic chives

Method

1. Cook potatoes in salted water until tender. Drain and halve while warm.
2. Whisk oil, mustard, lemon juice, and salt in a bowl.
3. Toss in the potatoes, then fold in the leaves just before serving.

Use fresh garlic chives shortly after slicing. If you harvested more than you need, learn how to store garlic chives so the next meal does not start with limp greens.

Tofu and garlic chive stir-fry

This homestyle stir-fry with garlic chives is ready in about 15 minutes. It is a practical vegetarian main over rice, and it also works as a filling for a warm dumpling-style wrap.

Ingredients

• 14 ounces firm tofu, pressed and cubed
• 1 tablespoon neutral oil
• 1 teaspoon grated ginger
• 1 tablespoon soy sauce
• 1 teaspoon oyster sauce or vegetarian mushroom sauce
• 1 teaspoon sesame oil
• 1 1/2 cups garlic chives, cut into 1-inch pieces

Method

1. Heat oil in a wok and sear tofu on two sides.
2. Add the ginger, soy sauce, oyster sauce, and sesame oil. Add the sauce gradually and toss to coat.
3. Add the leaves and stir-fry for 45 to 60 seconds, just until tender. Serve immediately.

A few peas or sliced scallion can join the pan, but do not crowd it. This vegetable cooks quickly and loses its pleasant bite if it sits over the heat.

More garlic chive recipe ideas

Try the leaves in a chicken stir-fry, fold them into a creamy dip, or add them to a simple sauce recipe for noodles. They are especially useful where a recipe calls for a ramp, scallion, or regular chives, although their stronger garlic character means you may want to start with less.

For freezer cooking, dry the leaves completely, chop them, and freeze in an airtight container. They are best in cooked new recipes after thawing. For more ways to build flavor with fresh plants, browse our culinary herbs guide.

Garlic chive recipes FAQ

Can you eat garlic chives raw?

Yes. Slice them thinly for salads or dips, but begin with a small amount because the flavor is strong.

Can you freeze fresh garlic chives?

Yes. Wash and dry them thoroughly, chop them, and freeze airtight. Use them in soup, eggs, dumplings, or stir-fried dishes after thawing.

Are garlic chives the same as regular chives?

No. Garlic chives have flat leaves and a bold garlic taste. Regular chives have hollow leaves and a milder onion flavor.

Start with the meal you need

Make the egg stir-fry when dinner needs to happen quickly, the pancakes for a crisp snack, or the tofu for a fuller main dish. A brief wash, a sharp knife, and a short time over heat are enough to make garlic chives memorable.