Prep Time: 10 min Total Time: 10 minutes
3/4 lb cut Chinese chive flowers
1 1/2 tablespoons fish sauce
1 clove chopped garlic
1 lb shrimp
1 teaspoon sugar
Tips and Techniques: For a vegetarian version, omit
the shrimp and substitute
salt or soy sauce for fish sauce.
Chop garlic. Cut the Chinese chive flowers into 1
1/2 inch long. Peel and devain shrimp. For a
presentation, you can use whole shrimp (with head) and
Heat a wok or a pan on high heat. Add a tablespoon
of oil and chopped garlic and stir.
Add shrimp when the garlic starts to brown. Stir to
get the shrimp somewhat cooked. The shrimp should start
to get pinky but not all pink or cooked.
Add the chive flowers and stir to cook them. Add
fish sauce and sugar. The flowers shouldn't take long
to cook. You want the flowers to just cooked, but not
overcooked and still retain their crunchiness.
When the color turns bright green, it indicates
that they are cooked. Turn off the heat and pour on a