Description
The most popular side dish in Taiwanese homes and bento shops, stir-frying 'Jiucaihua' (chive buds) and Taiwanese fish cakes 'Tianbu-la' (tempura) with garlic in a soy base.
Restaurants serving Stir-fried Chive Buds with Taiwanese Tempura
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Chive buds(Jiucaihua)
- Tianbu-la(fish cakes)
- Garlic
- Soy sauce
- Sugar
Instructions
- [Authentic Recipe]
- [Prep] Cut crisp 'Jiucaihua' (chive stems with buds) into 5cm pieces. Cut Taiwanese 'Tianbu-la' (long fish cakes) in half lengthwise.
- Heat oil in a wok, sauté minced garlic.
- Add tempura first, frying until slightly browned.
- Toss in chive buds, toss on high heat.
- Add soy sauce, a little sugar, and wine; stir-fry for dozens of seconds until flavors coat everything.
- Done when chives are vibrant green and tempura is soft and plump.
Learn more Spice, substitutes, tips
Key spices
Elegant chive aroma and fish cake umami
Substitutes at Japanese supermarkets
Japanese Satsuma-age and garlic sprouts
Pairing
Lu Rou Fan or Taiwanese Bento
Trivia
[For Everyone] The 'standard' side dish always in large trays at Taiwanese Zizhu Can (buffets). Chive buds are less smelly and sweeter than regular chives, pairing perfectly with fish cakes. Humble but essential; a Taiwanese bento isn't complete without it.
Eating tips & etiquette
[Unique Eating] Since the tempura releases fish umami, keep seasoning light. Focus on enjoying the 'squeaky' texture of the chive buds!
Allergen
Seafood (Fish cake), Soy, Wheat (from soy sauce)