Garlic chives can be chopped and used as a garnish just like regular chives are; try using them in compound butter or sprinkling on soup as Andrea Nguyen does. They can also be treated more like a vegetable — try stir-frying garlic chives or stuffing them into dumplings. In Oriental Vegetables, Joy Larkcom suggests using garlic chives for tempura: Tie them into bundles, dip them in batter, and deep fry. Garlic chives also pair well with eggs; try using them in a no-flour-needed egg noodle.
However you decide to cook with them, do so quickly. Keep your garlic chives in the refrigerator stored in a plastic bag for a few days (the yellow blanched variety should be used within a day or so), and heed Larkcom’s caution: The longer they’re stored, the more their flavor will intensify.