I had stir-fried garlic scapes at one of the dai-pai-dongs in Tai Po Hui Market Cooked Food Centre (the latter will be the subject of another post) last weekend.
Flowering Chinese chives (also called garlic scapes) are called gáu-choi-fâa (韭菜花) in Cantonese. They also go by the name of syun-mìuh (蒜苗; lit. garlic sprouts / shoots) and syun-sâm (蒜心; lit. garlic-heart).
This summer vegetable (which blooms late in the season) is commonly found at wet markets (but hardly ever at supermarkets). I seldom cook it (there is no special reason - only that maybe I forgot about its existence) so I was very happy when the waitress listed it among other few vegetables available at this time of the year.
