Saturday, August 7, 2010


Nira or Chinese Chives could be purchased at most Asian produce markets. Stronger in flavor than regular chives, Nira is available in four major varieties: dark green (known as Green Nira or Garlic Chives), pale yellow (known as Yellow Nira, Yellow Chive or Chive Shoot), a round-stemmed chive topped by a pointed flower bud (known as gau choy fa) and a distinctly flavored chive with a similar appearance (known as gau choy sum.) Popular for use in soups, stir fry and salads, Nira Grass can be used like an onion. The slender shoots can be snipped and added to sandwiches and spreads or used as a garnish on vegetables.


1 lb shrimp (cleaned and deveined)

2 tablespoons oil

2 cloves garlic- minced

2 pieces green onions minced

1 tablespoon soy sauce (kikkoman)

1/8 teaspoon white pepper

1 tablespoon rice wine

1 bunch of Nira cut 1 to 2 inches

1 dash sesame oil for garnish

Heat a wok and saute 1 tablespoon of the oil, the garlic.
Add the onions, soy sauce, pepper, rice wine and the nira.

Stir until nira turns dark green and tender.

Stir in the shrimps and cook until shrimp turns pink.

Taste and adjust the seasonings if needed.

Garnish with a dash of sesame seeds

Serve with steamed rice.


  1. Aren't they just beautiful! It is visually very inspiring vegetable :-)

    And furthermore, the taste is unique and delicious as a fried dish...

    Sawadee from bangkok,

  2. this is one of them vegetables that i wonder if it could be eaten or placed in a flower vase instead. i haven't seen them in the philippines. might as well try this. have you tried cooking it with bagoong? do they taste more like onions?

  3. You're so right, Kris. The flavor of this beautiful veggies is so unique. This is one of my favorite. I stir fry them w/ rendered pork belly as well. I haven't tried frying these but i will, soon.

  4. Hi, Ziggy funny you mentioned about decorating them, i actually do, sometimes esp. when it's in season coz it's cheap. It's actually seasonal here.

    I first tried nira etame in the Philippines. Years ago, if memories serves me was Kamameshi.

    Now, that's a good idea..why didn't i think about that?=;) Definitely will be perfect w/ bagoong. It does have an onion-y taste but not pungent.