Compared with standard chives, garlic chives (also known as Chinese leeks) are longer and thicker, and, unlike their tubular cousins, feature a flat leaf. They boast, unsurprisingly, a distinctly garlicky taste, but with a mellower bite than their namesakes. Garlic chives are also more versatile (and less delicate) in that they can pull double duty as both a potent aromatic and a leafy green. In this recipe, they join juicy shrimp and thinly sliced jalapeños in a stir-fry that comes together in less time than it takes to cook rice. Your dinner plates will be scraped clean even faster, ready for seconds.
Test Kitchen Tip: Garlic chives will often be sold in robust bundles from about 6–12 oz. Don’t be afraid to use the entire bunch in your cooking, especially in a stir-fry, where they’ll wilt down in a flash. Their shelf life will be similar to that of scallions, which you can swap in here if you have trouble finding garlic chives. Cut into 2" pieces and slice the whites in half lengthwise. They will take an additional 30–60 seconds to cook.
Recipe information
Total Time
30 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Spread out 1 lb. large shrimp, peeled, deveined, tails left on, on a large plate. Sprinkle ¼ tsp. Diamond Crystal or Morton kosher salt over and toss to coat. Return shrimp to a single layer; let sit 10 minutes.
Step 2
Blot shrimp dry with a paper towel; season with freshly ground pepper. Scatter 1–2 jalapeños, thinly sliced, over shrimp, then sprinkle 2 Tbsp. cornstarch evenly over shrimp and jalapeño. Using your hands (wear kitchen gloves if you’d like), gently toss to coat.
Step 3
Heat ¼ cup vegetable oil in a large skillet over high. Reduce heat to medium-high and, using tongs, carefully arrange shrimp in a single layer in pan (you may need to add more oil). Some chiles will stick to shrimp and that’s okay; add remaining chiles to pan. Cook, adjusting heat if needed and turning halfway through, until golden brown, about 4 minutes.
Step 4
Increase heat to high, add 1 bunch garlic chives (6–8 oz.), cut into 2" pieces, and one 2" piece ginger, peeled, cut into matchsticks, and cook, tossing, until garlic chives are slightly wilted and ginger is fragrant, 30–60 seconds. Add 1 Tbsp. mirin and 2 tsp. soy sauce and toss to combine. Remove from heat; add ¼ tsp. toasted sesame oil. Transfer to a platter and serve with steamed rice if desired.
