Vibrant Garlic Chive and Mushroom Stir Fry

Looking for a recipe that’s incredibly fast, wonderfully healthy, and bursting with a unique, savory flavor? Look no further. This stir-fry is a testament to the beauty of simple cooking, proving that you don’t need a long list of ingredients or complicated techniques to create something truly delicious. Ready in about 10 minutes from start to finish, this dish is the definition of a perfect weeknight meal. It’s an incredibly easy stir-fry that highlights the fresh, subtle garlic notes of the chives and the delightful texture of wood ear mushrooms. The flavor is light, clean, and savory, making it a refreshing addition to any dinner table. Its simplicity is its greatest strength, allowing the natural goodness of the ingredients to shine through.

To get started, you’ll only need a few simple things. This ingredient list is straightforward, but I’ve included some easy-to-find alternatives in case you can’t get your hands on the traditional items.

For the Stir-Fry (serves 2 as a side dish):

• Garlic Chives: 1 large bunch (about 8 oz or 225g). These are flat, wide chives with a distinct but mild garlicky flavor.
• Dried Wood Ear Mushrooms: A small handful (about ¼ cup). These are thin, dark fungi that expand significantly when soaked. They are prized for their unique, slightly crunchy and chewy texture rather than their flavor.
• High-Smoke-Point Oil: 1 to 2 tablespoons, such as peanut, canola, or avocado oil.
• Salt: ½ teaspoon, or to taste.

Ingredient Notes & Substitutions:

• Can’t find garlic chives? No problem! A great substitute is to use the green parts of 4-5 scallions (spring onions) and add one minced clove of garlic to the stir-fry along with them to replicate that signature flavor.
• What if wood ear mushrooms aren’t available? While their texture is unique, you can easily substitute them with fresh shiitake or cremini mushrooms, sliced. If using dried shiitakes, rehydrate them the same way you would the wood ears. The dish will still be delicious, just with a softer texture.
• Peanut oil adds a subtle nutty aroma, but any neutral cooking oil with a high smoke point will work perfectly.

This cooking process is so quick, it’s best to have all your ingredients prepped and ready to go before you even turn on the stove. This is the secret to a perfect stir-fry!

1. First, prepare the garlic chives. Trim off the very bottom of the stems, which can be a bit tough. Wash the chives thoroughly under cool water and then pat them completely dry with a paper towel or use a salad spinner. Moisture is the enemy of a good stir-fry, as it will steam the ingredients instead of searing them.
2. Once dry, slice the chives into 2-inch (5cm) long segments. Set them aside.
3. Next, prepare the mushrooms. If you are using dried wood ear mushrooms, place them in a bowl and cover them with warm water. Let them soak for about 15-20 minutes, or until they have fully expanded and are soft. Once rehydrated, rinse them to remove any grit, and tear any larger pieces into bite-sized strips. Bring a small pot of water to a boil and quickly blanch the mushrooms for about 30-60 seconds. This ensures they are perfectly cooked and gives them a wonderful texture. Drain them well in a colander.
4. Place a wok or a large skillet over high heat. Let it get nice and hot before adding the oil. When the oil shimmers, add the chopped garlic chives. Stir-fry for just 30-45 seconds. They cook incredibly fast, and you want them to wilt slightly while remaining bright green and crisp-tender. Immediately add the blanched wood ear mushrooms and the salt. Toss everything together for another 30 seconds until the ingredients are well-mixed and heated through.
5. Quickly transfer the stir-fry to a serving dish to prevent it from overcooking in the hot pan. Serve immediately.

And that’s all it takes! The resulting dish is a beautiful contrast of vibrant green and dark, glossy black. The aroma is fresh and inviting, with a light garlicky scent from the chives. When you take a bite, you’re greeted with the tender-crisp chives that melt in your mouth, followed by the wonderfully satisfying, slightly chewy crunch of the wood ear mushrooms. This dish is a celebration of texture and clean, simple flavors. It works beautifully as a vegetable side dish to complement richer main courses like grilled chicken or savory tofu, or it can be a star player in a light meal served with a simple bowl of steamed rice. I encourage you to try this recipe; it’s a game-changer for quick, healthy, and flavorful cooking. Let us know in the comments if you enjoyed it or if you found any creative twists of your own