Why is there grass clippings on my plate?

For tonight's dinner, we had leftover chicken with gravy, sauteed broccoli and oyster mushrooms with grass clippings Well, of course it's not really grass, but that's what BJ called the green and grassy looking strips on his plate.  "Let me introduce you to Chinese garlic chives. "You mean to tell me, your folks never made this for you," I jokingly replied. Even after 8 years of togetherness, there is still a lot of Chinese food that I need to introduce to him, especially the favorite ones that are from my childhood. My grandmother, who lived with us, grew the Chinese garlic chives in the back yard so it was always a staple in our household in stir fries and soups. If you haven't tried the chives as a main vegetable dish, you can learn more about them on the About.com site. 

For tonight's stir fry sauce, I added a heaping tablespoon of Glory Sambal Chili paste and stirred it in with a tablespoon of water. I use to include a lot of Sriracha, another Thai sauce, in my cooking, but my tastebuds got numb to it, and now I find it taste more sour than hot. The heat from the sambal chili paste is a richer, smokier flavor, which I prefer.

Fleshy, whole oyster mushrooms cooking in the chili paste.

After the mushrooms cook for 2 minutes, I added the chinese garlic chives. 

I've enjoyed this lazy weekend where BJ and I stayed home, watched TV and ate a lot of home-cooked meals. I can't remember the last time we ate all our meals at home for two days in a row. I wouldn't be surprised if we've never done it before. Not sure if we can keep up with this domestic lifestyle, but I sure do enjoy the peacefulness of staying-in rather than being on the go all the time.

Have a great week my fine readers!