Chive Flower Buds With Shrimp & Oyster Mushrooms Stir-Fry - Thai

Step 1: 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.

Step 2: Separate the oyster mushrooms into individual caps. Cut the larger ones in halves or thirds, so that they are bite-size pieces.

Step 3: 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.

Step 4: Add the shrimp to the middle and stir around until just prior to turning pink.

Step 5: 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.

Step 6: Immediately add the fresh Thai basil and quickly cook for about 10 or so second.

Step 7: Taste for seasoning and adjust if necessary with oyster sauce, fish sauce, etc..

Step 8: (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.)

Step 9: 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.