What is Hotbed Chives?
Hotbed Chives belongs to the family of Allium tuberosum (Garlic chives,Oriental garlic,Asian chives,Chinese chives,Chinese leek) . A. tuberosumoriginated in the Siberian–Mongolian–North Chinese steppes, but is widely cultivated and naturalised across North America and much of mainland Europe, also invasive in other areas of the world.
Similar to white asparagus, hotbed chives get the unique color since they are never exposed to the sunlight when growing up. Hotbed chives have more dedicate flavor than garlic chives and they are usually tender.
How to buy and store?
Hotbed chives are recognized as easily grown, so you can find them in Chinese wet market or supermarket almost all year round, especially during Apr. to Oct.. The best way to store it is to stand it up in a glass or jar with about an inch or two of water, making sure all the ends are sitting in the water. Loosely cover it with a plastic bag store in the refrigerator for up to a week. You can also remove the dirt with running water, drain, cut it to 1-2 inch, then store in a container for 3-5 days.
Sautéed Soybean Sprouts with Hotbed Chives （for 2）
Ingredients
Green Beans Sprouts - 300g
Hotbed Chives - 80g
Ginger - 5 slices, chopped
Salt - 1/4 tsp
Olive Oil - 1 tbs
Steps
1. Prepare green beans sprouts - Cut the roots of them, rinse in water to remove any dirt, then dry them in a strainer. Make sure your sprouts are dry before pouring them to pan. This is important!This will make green beans sprouts keep crunchy and not lose flavor when cooked.
2. In a sautéed pan, olive oil, caramelize gingers. Then add green bean sprouts, at high-heat, sauté till them becomes transparent. Add hotbed chives, cook for 30 seconds. Sprinkle salt and mix well. Taste and decide if you’d like to add more salt.
3. You can prepare more and it can be stored in refrigerator for 3-4 days. Just take out the amount you need each day with clean utensils. It tastes great in cold too!
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