Stir-fried Chinese Chives from Bagong

Stir-fried Chinese Chives from Bagong

　　Bagong Town, located 20 kilometers from Dayang Town, is famous for its Chinese chives. These chives are large, fragrant, spicy, thick-fleshed, tightly packed, and finely textured, and are known as “Bagong chives,” a specialty of Jincheng. Legend has it that when Empress Dowager Cixi fled westward, she passed through Zezhou, where the locals hosted an elaborate banquet in her honor. But just as the feast was about to begin, the chef realized in the chaos that one dish had been omitted. To avoid being punished, the quick-thinking chef grabbed a handful of Bagong chives from the cutting board, chopped them up, quickly stir-fried them into a dish, and served it as “Stir-fried Chives.” To everyone’s surprise, Empress Dowager Cixi found this dish the most flavorful of the entire meal. While the legend may not be historically accurate—Cixi did not actually pass through Jincheng during her escape—the stir-fried chives have remained a beloved local delicacy. With their tender texture and savory flavor, they continue to be a staple at banquets and family gatherings to this day.

　　 The chives are cut into segments, using only the white parts, which are briefly blanched in hot water to mellow their sharpness. Then they are placed in a hot wok with plenty of oil. It's important to use high heat and avoid moving them too soon, as they can easily fall apart; wait until they hold their shape before removing and setting aside. Select high-quality tenderloin, slice it thinly, and stir-fry it in the wok with shredded ginger and minced garlic. Add a splash of cooking wine, salt, and soy sauce, then stir-fry until done and set aside. Next, arrange the fried chive segments and the meat together in a dish and steam them. Steaming helps to bring out the flavors, allowing the aroma of the chives to infuse with the meat. Once steamed, the dish is transferred to a plate. What was once an ordinary ingredient—like ginger or garlic—transforms into the star of the dish, presented beautifully before us.

　　 The finished chives are delightfully crispy, bursting with flavor with every bite. The meat, having absorbed the aroma of the chives during steaming, loses its usual greasiness. The dish is perfectly balanced in taste.

　　 “Stir-fried Chives” is not only delicious, but also nutritious. Chives contain protein, vitamin A, and other beneficial compounds. The “allyl sulfide” found in chives stimulates gastric juice secretion and can enhance appetite. Moreover, regular consumption of chives is believed to help prevent and alleviate colds, chills, headaches, and similar ailments.