Shrimp with Yellow Chives

Gau Wong Chau Har

Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

This is a very familiar dish in Canton. Yellow chives are highly prized by the Cantonese for their mild, delicate flavor, far more subtle than that of the pungent green variety. Until a few years ago yellow chives were unavailable outside Asia, but that is no longer the case. This dish, of shrimp and those chives, is the essence of Cantonese cooking: simple, easy, and light.