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.

Who it suits / who should be cautious

• Suitable for people who experience occasional constipation, bloating, or sluggish digestion
• Good for those managing high blood pressure who want a flavourful, oil-light vegetable side
• The dish is mildly warming — those with significant internal heat or a very hot constitution may want to eat it in moderation

Why these ingredients (the food-therapy logic)

• Garlic chive bulb and leaves (qiao cai / xie bai): Warm and pungent in nature. Traditionally used to regulate qi, ease chest tightness, and support bowel movement. Also associated with supporting cardiovascular health and circulation in traditional practice.
• Black wood ear fungus (hei mu er): Considered nourishing and cooling. Rich in dietary fibre, traditionally linked with lubricating the intestines and supporting smooth bowel movements.
• Carrot (hong luo bo): Mild and naturally sweet. Adds beta-carotene and additional fibre, complementing the intestinal-wellness theme of the dish.
• Fish (yu pian): Light protein that makes the dish more substantial without heaviness.

Ingredients (2–3 servings)

Ingredient	Amount	Notes
Garlic chive (qiao cai / xie bai)	225 g	Trim old leaves and roots; cut into bite-sized sections
Dried black wood ear fungus	1 large piece	Soak in cold water until soft, then cut into strips
Carrot	1 small section (~80 g)	Peeled and julienned
Fish fillet	100 g	Cut into thin strips; optional
Ginger	A few thin slices	For stir-frying
Salt, soy sauce, sesame oil	To taste	Season simply to let the vegetables shine

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.

Bro Niu’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.

Community questions answered (selected)

• Q (Chen Tai): My child is often constipated. What can I cook or what soup could help? Bro Niu: For constipated children, the most important things are plenty of water and high-fibre foods. Try cooking a sweet potato congee, or a soup with snow fungus, black wood ear, fig, and lean pork. You can also give 4–5 dried prunes daily followed by a glass of water — it works quickly.

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Published March 19, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.