Nira grass is a popular herb or green that tastes and looks similar to chives. It is often called Chinese chives because it is used in a variety of Chinese food recipes. The flavor tastes more of garlic than onion, the yellow color and mild taste come from being grown out of direct sunlight.
In fact, nira green, as known as nira grass, is mistaken for chives, however, this kind is a little bit different. Another name is Chinese chive to separate them from regular chives. This is also because the Chinese use this variety in their soup, stew, fried, stir foods instead of the regular kind. When coming to the flavor, you can feel the stronger flavor than other cousins. For this reason, people love to enjoy its taste as soon as they add it to the food. Nira green is available for the whole year since it is easy to grow as well as does not need any special condition.
To recognize this kind of herb, you can concentrate on a darker color than green onion. Nira green also has longer and thinner leaves than others. When using, you will cut and throw the hard white stems at the bottom. The other parts should be chopped finely for stew and soup, or about 1-inch length for stirring and frying. Chefs recommend using Nira green leaves freshly for better taste than freeze.
In ½ ounce of nira green includes about 9 calories, almost comes from carbohydrates (fiber) and protein, according to USDA data. About the minerals, nira green comprises numerous kinds of minerals, however, the most remarkable ones are potassium (8.9mg), phosphorus (1.7mg), and calcium (3mg). More than that, nira green also offers some types of vitamins such as vitamin A (3% based on the daily value), vitamin C (3%), vitamin K (8%), and folate (1%).
How to choose nira green?
In general, you can find nira green in Asia stores like Long Produce. When coming to choosing the nira green, you should concentrate on the color if it is green or not. You should not pick the leaves with the yellow color since they are partially spoiled. The texture of leaves should be straight and soft, not wilt. Nira green is usually packed in bundles, therefore, you need to check the inside before bringing them to the kitchen.
One note you should remember is that nira green should be used in one or two days of purchase. If you desire to keep them longer, you can wash them, pick the good and wrap them with a towel. By using this way, you can restore the leaves for about one or two weeks.
Recipes with nira green
Niratama (Nira green and egg rice bowl)
Ingredients (for 2 servings)
- 3 large eggs
- A little sake, kosher or sea salt, soy sauce, black pepper (to taste)
- ⅛ cup of vegetable oil
- 1.5 oz nira green
- 2 servings cooked Japanese short-grain rice
- Add eggs with the ingredients to taste in a bowl and lightly mix them up. Do not overmix.
- Wash and cut the nira green leaves into 2-inch pieces
- Heat the pan with ¼ oil you prepare, add nira green to the pan when the oil is hot, then stir them until the leaves are wilt, about 20-30 seconds.
- Take the nira green out and put them into the bowl of eggs.
- Whisk eggs one more time with nira green, this time beats them well.
- Heat the pan with leftover oil fry the egg until the edges become fluffy, then slightly mix the center.
- When the whole eggs are well-cooked, turn off the heat. Prepare a bowl or plate for serving, put the rice on, and take the eggs on the rice.
- Serve hot for better taste.
Japanese Style Stir-fried Liver and Nira Green
Ingredients (2-3 servings)
- 1 bunch of Nira green
- 2 cloves of smashed garlic
- 7 oz chicken liver
- salt, sesame oil
- ⅛ cups of vegetable oil
- ⅛ cups of potato starch
- ⅛ cup of soy sauce
- sugar, sake, and soy sauce
- Cut the nira green leaves into 1-inch pieces after washing.
- Then cut the liver into eating-size pieces. Marinate with live seasoning in part 1 for about 15 minutes. Then coat them with potato starch and rapidly perform the next step.
- Heat the oil and garlic in the pan set medium heat and add the seasoned liver into the pan.
- Start frying the liver on high heat and flip them when getting brown.
- Add nira green leaves, mixed seasoning, and salt into the liver pan and frequently stir. Drizzle sesame oil. Then switch off the heat to prevent overcooking the chives. Spread the plate and add pepper if desired.
Here is some overall information about nira green. We hope that you can get the best one when coming to Long Produce.