Chive Flower Buds With Shrimp & Oyster Mushrooms Stir-Fry - Thai
July 30, 2016
"I bought a bunch of chive flower in the international produce section because I was looking for chives and they were out so I decided to use these instead. I used them in an omelet and found the flavor pretty interesting, but had a lot left, so what to do with it? I searched and tweaked the original recipe. It is SOOO quick to put together and the results are delicious. Asian chives, regular chives, or even scallions can be easily substituted in this recipe with excellent results."
- Serving Size: 1 (69.5 g)
- Calories 92.7
- Total Fat - 7.6 g
- Saturated Fat - 1.1 g
- Cholesterol - 27.9 mg
- Sodium - 183.4 mg
- Total Carbohydrate - 2.6 g
- Dietary Fiber - 0.5 g
- Sugars - 1.2 g
- Protein - 3.8 g
- Calcium - 17.6 mg
- Iron - 0.2 mg
- Vitamin C - 0.4 mg
- Thiamin - 0 mg
Step by Step Method
If the bunch of chive flower buds you bought has thick stems at the bottom, cut and discard the bottom 2 to 3 inches that seem tough and fibrous. Cut the remaining stems into 1 1/2-inch segments.
Separate the oyster mushrooms into individual caps. Cut the larger ones in halves or thirds, so that they are bite-size pieces.
Heat a wok until its surface is smoking hot. Add the oil and let heat 10 to 15 seconds. When hot, add the chive bud-and-stem pieces and stir-fry for about a minute. Follow it by adding the oyster mushrooms for another minute. Push the chive flower and mushrooms to the sides of the wok.
Add the shrimp to the middle and stir around until just prior to turning pink.
Add the oyster sauce, fish sauce, Holy Basil sauce if using. Stir to combine flavors. The chive blossoms should be partially wilted, cooked but still crisp.
Immediately add the fresh Thai basil and quickly cook for about 10 or so second.
Taste for seasoning and adjust if necessary with oyster sauce, fish sauce, etc..
(If you are substituting green garlic chives for the chive flower buds, the cooking time will be much shorter as they wilt faster. Scallions will take about the same time as the chive flower buds, just watch and cook to desired doneness.)
Serves 6 to 8 with rice and other dishes in a shared family-style meal.
NOTE: If you can't find Holy Basil Sauce, use chili sauce to add heat. The brand I used was "Kanokwan" found in the Thai section of my local supermarket.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the chive flower buds, look for ones that have a vibrant color and are firm to the touch.
- If you can't find Holy Basil Sauce, you can substitute it with chili sauce to add heat.
- Substituting green garlic chives for the chive flower buds: This substitution will result in a quicker cooking time due to the chives wilting faster. This is a great option if you're short on time.
- Substituting scallions for the chive flower buds: This substitution will result in a similar cooking time as the chive flower buds, as scallions are similarly sturdy. This is a great option if you want a similar texture to the chive flower buds.
Vegan Variation Replace the shrimp with extra mushrooms and the fish sauce with tamari sauce or coconut aminos.
Coconut Rice: Coconut rice is a fragrant and flavorful accompaniment to this stir fry. It's a great way to soak up the delicious sauce and is a perfect balance to the spicy and savory flavors of the stir fry. The creamy coconut flavor also pairs well with the chive flower buds and mushrooms.
Garlic Ginger Bok Choy: Garlic ginger bok choy is a delicious and healthy side dish to serve with this stir fry. The garlic and ginger provide a wonderful flavor that complements the other flavors in the stir fry, while the bok choy adds a nice crunch. This dish is also a great way to get in some extra vegetables and nutrition.
Q: What can I substitute for chive flower buds?
A: Asian chives, regular chives, or scallions can be easily substituted in this recipe with excellent results.
Q: How do I store chive flowers?
A: Chive flowers should be stored in a cool, dark place in an airtight container. They will keep for up to a week.
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The oyster mushroom used in this recipe is a species of fungus that was first described in 1797 by the famous botanist Christiaan Hendrik Persoon.
Thai Basil, also known as 'Horapha' is a popular herb used in Thai cuisine. It is said to have been introduced to Thailand by the famous Thai King Rama IV in the 19th century.