It is called dragon chives in the menu but I’ve always known it as green dragon vegetable (qing long cai).
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It is actually a variant of the Chinese chives (jiu cai) grown in a different manner in Cameron Highlands. The top half of the leaves are cut off a week or so before harvesting and the remainder chives are then covered with nylon nettings to limit the sunlight. The result is a less garlicky and more tender variant.
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We used to only get these dragon chives in Ipoh due to its proximity to Cameron Highlands. It is one of my favourite vegetables 😍 but I could only get my fix in Ipoh. I am so glad to see them now in KL and Singapore 👏👏.
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Chef Kang stir fried the chives with dried prawns. There was plenty of ‘wok hei’ and his dried prawns were clearly not the ordinary fare. He specially sources them from Hong Kong. This is so far the best dragon chives I’ve had in Singapore 😋.
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