Stir-Fried Chive Flowers with Dried Shrimp
A quick homestyle stir-fry pairing crisp chive flowers with golden pan-fried dried shrimp. The shrimp bring natural saltiness and umami, while a fast high-heat toss keeps the chives bright green and crisp-tender — a savory, calcium-rich dish that goes perfectly with rice.
Ingredients
- 1 handful chive flowers
- a little less than 1/2 bowl of dried shrimp
- 4 cloves garlic
- 4 dried red chilies
- 1/2 tablespoon sugar and 1/2 tablespoon chicken bouillon powder
- 1 tablespoon light soy sauce and 1 tablespoon oyster sauce
- 1/2 teaspoon salt
Steps
- 1
Prepare the chive flowers and dried shrimp.
- 2
Soak the dried shrimp in warm water for 5 minutes.
- 3
Cut the chive flowers into sections, chop the red chilies finely, and smash the garlic to a coarse mince. Set aside.
- 4
Rinse the soaked shrimp several times to remove any grit.
- 5
Heat the oil, add the shrimp, and stir-fry over medium-low heat until golden and fragrant, then remove and set aside.
- 6
Heat the wok again with a little oil, add the garlic and dried chilies, and bloom over low heat. Return the shrimp and add a little baijiu to boost the aroma and remove any fishiness.
- 7
Add the chive flowers, turn the heat to high, and toss quickly for about 2 minutes — stir-frying fast over high heat locks in moisture and keeps them emerald green and crisp-tender.
- 8
The shrimp are already salty, so add only a tiny pinch of salt; too much will make the dish over-salty. Keep the seasoning light so it never masks the natural freshness of the ingredients.
- 9
Add 1/2 tablespoon sugar, 1/2 tablespoon chicken bouillon, 1 tablespoon light soy sauce, and 1 tablespoon oyster sauce. Keep tossing over high heat until everything is evenly coated, then turn off the heat and plate immediately.
Tips
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