Maneuljjong-Bokkeum, 마늘종볶음 (Sauteed Garlic Stems)

This is a Korean recipe for garlic or Asian (Chinese) chive flower stems. Garlic chives are just that, chives with a garlic flavor. The stems of chive flowers are a bit thicker than the leaves and are useful, not only as a garnish or herb, but as a vegetable. Korean markets sell these blossom stalks with the buds attached. This dish is typically served as one of the many side dishes that come with Korean meals.

3/4 lb fresh garlic chive stems
1 tablespoon blended sesame/soy bean oil or vegetable oil
1 teaspoon sugar
1 teaspoon soy sauce
1/2 teaspoon salt
3 cloves garlic
1 teaspoon rice wine
1 teaspoon pure toasted sesame oil
1 teaspoon toasted sesame seeds

Wash garlic stems in cold water and drain well. Cut stems into one inch lengths. Thin slice the garlic cloves from top to bottom

Heat a pan over high heat then add oil. Add garlic stems and stir fry until tender, three to four minutes.

Add soy sauce, sugar, rice wine, and salt and cook for an additional one to two minutes. Add sliced garlic and sesame oil and cook for 30 seconds to one minute.

Transfer to serving dish and garnish with sesame seed