I happen to love chives since childhood. In Thailand, there is a snack (people here might call them dumplings) named “Gui Chai”. It literally translates to chive dumpling, but the size varies. Gui Chai has been in my experimental plans for a while, but I have yet to try it. Sauteed chives are a favourite for the Kriheli’s. Chives generally go well with chicken liver or pork liver, however since my husband and I are not a big fan of organs, we chose pork to go along with it. A quick sautee can raise the attraction to otherwise simple vegetables. This is what I prepared for our lunch today. Garlic, pork, chives, oyster sauce and soy sauce sauteed together. I sprinkle chilli flakes (optional) at the end for a Thai touch.