This is the other recipe I made this weekend from Vegetarian Asian: The Essential Kitchen by Lynelle Scott Aitken, a skinny little cookbook I highly recommend.
I think this might have been the best thing I've cooked in a long time. The hard part is finding the flowering chives. They are also known as flowering Chinese leek, flowering Chinese chives, bông he or kau choy fah.
Try Asian markets for these sorts of vegetables. I found mine at the Mien Hoa market on Argyle in Chicago. Turns out they're related to garlic, which explains the incredible flavor and aroma.
The recipe is simple and fast and the results are delicious
Braised Flowering chives with ginger:
1 big bunch or 2 small bunches flowering chives
2 tablespoons vegetable oil
2 cloves of minced garlic
2 teaspoons freshly grated ginger
1 small green bell pepper, julienned (cut into thin long strips)
1 teaspoon sesame oil
2 tablespoons soy sauce
1 teaspoon corn starch diluted in 3 tablespoons of water.
Trim the base of the chives by 1 inch.
Warm the vegetable oil over medium high heat in a skillet or wok.
Add the garlic, ginger and bell pepper and stir fry for 1 minute until they start to color. Add the flowering chives and toss for 1 minute more (maybe 2 minutes if you like them less stiff).
Add the rest of the ingredients and simmer until the sauce is thick and clear - about 2 minutes.
Serve immediately by itself or with rice.
There were no flowering chives left by the time dinner was finished. Everything else had leftovers but these were long disappeared into the bellies of the assembled host.
You can learn a little more about Asian Vegetables at this site, from where I stole the flowering chives picture.