Colorful Garlic Chive Stir-Fry (Qi Cai Qiao Cai Si)

Why people make this dish

You may know xie bai by another name — pickled garlic chive bulbs, those crunchy, tangy morsels you find in Japanese bento boxes or Chinese condiment jars. But the fresh plant, sold with its tender green leaves still attached, is something quite different: fragrant, mildly pungent, and — when stir-fried quickly — delightfully crisp. In traditional Chinese food therapy, xie bai is considered warming and pungent, traditionally linked to supporting the flow of qi and yang energy, making it a classic choice for people who feel bloated or sluggish after meals. Combined with black wood ear fungus and carrot, this colourful dish becomes a cheerful, everyday side dish that tastes good and takes care of you at the same time.

Method

1. Prepare the garlic chives: trim away any yellowed outer leaves and the root end, rinse well, and cut into sections about 4–5 cm long.
2. Rehydrate the dried wood ear fungus in cold water for 20–30 minutes until fully softened. Drain, trim off any tough root parts, and cut into thin strips.
3. Peel and julienne the carrot. Cut the fish fillet into thin strips if using.
4. Heat oil in a wok over high heat. Add the ginger slices and stir-fry briefly until fragrant.
5. Add the fish strips first, tossing until just cooked through. Add the wood ear strips and carrot, and stir-fry for 2 minutes.
6. Add seasoning (salt, a dash of light soy sauce, a pinch of sugar) and toss briefly.
7. Finally, add the garlic chives and toss everything together for about 30–60 seconds — you want the chives to keep their crunch.
8. Finish with a drizzle of sesame oil and serve immediately.

Nourilo’s Tips

The tender green leaves of fresh garlic chive have a similar function to the bulb but milder. Their real value here is fibre: lots of it, which is exactly what supports smooth bowel movement. This dish also has antioxidant properties from the combination of ingredients, making it a reasonable everyday anti-aging side dish. Keep the heat high and cooking time short so the chives stay bright and crisp — they become unpleasantly mushy if overcooked.