July 30, 2016
Dinner, Main Dish, Shellfish,
Shrimp, Thai, 5 Ingredients Or Less, Quick Meals, Weeknight Meals, Wok/Stir-Fry, Gluten-Free, Low Fat, No Eggs, Non-Dairy, Make it from scratch more
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"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 omelette and found the flavor pretty interesting, but had alot 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."
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.)
Serves 6 to 8 with rice and other dishes in a shared family-style meal.
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