Garlic Chives are not a herb for many Asians. They are a vegetable and I purchase them in a fairly large bunch. I used 40g of them for this dish. 40g Garlic Chives would look too much for 1 serving. However, the volume of Garlic Chives would be reduced a lot when cooked. I recommend to cook a reasonable amount. This is another dish that you can cook with 1 small can of Tuna. Chicken OR Pork can be used instead of Tuna.
1 can (95g) Tuna *I used Tuna in Springwater
40g Garlic Chives (Nira) *cut into 3cm pieces
1 teaspoon Sesame Oil
1 serving warm Cooked Rice
1 Egg Yolk OR 1 softly cooked whole Egg
Crispy Chilli Oil *optional
1 small clove Garlic *grated
1 teaspoon Sugar
1 teaspoon Toban Djan (Chilli Bean Sauce)
2 teaspoons Soy Sauce
1 tablespoon (3 teaspoons) Mirin
- Combine all the Sauce ingredients in a small bowl.
- Heat Sesame Oil in a frying pan, cook Tuna and Garlic Chives over medium heat. When nearly soft, add the sauce and stir to combine. It won’t take long to cook Garlic Chives. DO NOT over cook.
- Half fill a bowl with warm Cooked Rice, cover with the mixture, add Egg Yolk and Crispy Chilli Oil, and enjoy.