You Gonna Eat All That?

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Location: Virginia, United States

(Biscuit Girl)

Friday, February 25, 2005

Chive Blossoms

Couldn't decide whether to go out for dinner or just stay in. We opted to stay in and fixed a stir fry with chive blossoms, beef, garlic and rice cakes. Biscuit Boy did the cooking and I helped a bit with the prep work. It was scrumptious. Even Biscuit Pup gave it two paws up.

For those of you who don't know what chive blossoms are, think chives with a little bitty bud at the tip. You can usually find them at Asian grocery stores or some specialty markets. You use them much like you would chives or green onions. We usually chop them into 1-2 inch pieces and throw them in a stir fry or just saute them and serve them as a side dish. A very yummy side dish. The rice cakes are found in Asian groceries as well. They are little oval disks about 1" x 1/2" and are usually found fresh in vacuum sealed packages in the refrigerated case. They can be frozen once you get home so they last longer. Just cook them a little bit longer than you would fresh ones.

Biscuit Boy created tonight's meal by tossing some oil in the skillet with some garlic (sliced thin). He also put the rice cakes in a pot of boiling water for a few minutes until they were just past al dente then drained them. Once the garlic had infused the oil, he added thinly sliced beef, turned up the heat and cooked it until done. He removed the beef from the skillet and added the chive blossoms with some soy sauce and cooked them for just a few minutes. Then he added the beef and the rice cakes and stir fried them all together until everything was coated with the good bits from the skillet. As a final touch he tossed in a teaspoon of sesame seeds and served. There was nothing left. Gone... all of it. *burp* And it was good.

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