STIR-FRIED CHIVE BUDS
Oyster sauce, sesame oil, and Shaoxing wine are all you need for a restaurant-quality stir-fry.
I’ve been away from the kitchen for a while because of my busy schedule, but I’m back with a vitamin C-packed recipe. Everyone needs greens, so I thought I’d introduce you to a unique variety of chives: the bud.
Chive buds are one of my favorite vegetables because of their flavor, texture, and fiber content, not to mention the adorable little buds that may be eaten.
I often add a variety of other things to my stir-fried chive buds because they take on a little garlicky and oniony flavor when cooked.
Straw mushrooms, scallops, and shrimps were used in this dish. Add oyster sauce, sesame oil, and Shaoxing wine, and you’ll have a restaurant-quality stir fry. Really.
Is there a scent coming from here?
Each serving of this recipe contains only 143 calories.
- 200 g of chive buds
- 10 straw mushrooms, divided into half
- 5 slices of peeled fresh ginger
- 5 peeled and deveined shrimp
- 5 callops, horizontally slice them into equal size
- 3 tablespoons of water with 1/2 teaspoon corn starch
- 3 tablespoons of oil
- 1 teaspoon of Shaoxing wine/rice wine
- 1/2 teaspoon of sesame oil
- 1/2 teaspoon of sugar
- 1/2 teaspoon of fish sauce
- 1/2 tablespoon of oyster sauce
- 2 dashes of white pepper powder
- Set aside the corn starch and water to make a paste. Add the oil to a hot wok and let it heat up. To bring out the ginger flavor, add the sliced ginger and stir until the perfume of ginger is apparent.
- Stir sauté the shrimp, scallops, and straw mushrooms for a minute. Chive buds can be added at this point and stir-fried for a further 1-2 minutes. Pour the corn starch water and the seasonings (oyster sauce, fish sauce, sugar, sesame, wine). Chive buds should not be overcooked. They should retain some of their crunchiness when they’re done baking.
- Serve immediately with steaming white rice and a fast 30 second toss.