RecipeMuncher

I used to find Chinese chives very pungent and definitely not a huge fan of it. The only time I am able to take relatively more chives (where they are typically used as garnish - meaning in small amounts) is in Mee Siam, as the tangy spicy gravy is tantalizing enough for me to forget about the strong garlicky smell and flavor of chives. What is in the unique smell of Chives (??, Jiu Cai)? Part garlic and part from the presence of (volatile) mustard oil that gives this plant antiseptic propertie (...)