Stir-fried Chive Flower Buds with Shrimp and Oyster Mushrooms
Pad Dawk Goochai Gkoong Hed Hoi Nahnglom
A Recipe of Kasma Loha-unchit
Recipe Copyright © 2009 Kasma Loha-unchit.
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- 1 bunch chive flower buds on long stems – about 3/4 to 1 lb., or substitute green garlic chives (see our blog entry on garlic chives)
- 1/2 lb. oyster mushrooms
- 1/3 lb. small shrimp, shelled and butterflied
- 3 Tbs. peanut oil
- 3-4 Tbs. oyster sauce*
- 2-3 tsp. fish sauce*, to taste (see Cooking to Taste)
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, toss in the shrimp and stir-fry until they begin to turn pink on the outside. Follow with the chive bud-and-stem pieces and stir-fry another minute or so, or until they are partially wilted. Add the mushrooms and toss to mix them in with the chives and shrimp. Sprinkle in enough oyster sauce to lightly coat the vegetables. Stir-well. Salt to taste with fish sauce. Stir-fry another minute or so, or until the chives are cooked but still crisp. (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.
*Recommended brand of oyster sauce is "Dragonfly Super Premium"; recommended brands of fish sauce are “Golden Boy” and “Tra Chang”, both from Thailand. (We have more favorite Thai brand recommendations).
You might enjoy learning how to Cook Thai food from Kasma in a Thai cooking class.
Kasma teaches this recipe in the Evening Series Advanced Set B-2. Also see Michael's blog on The Universal Vegetable Recipe and Kasma's Recipe Stir-fried Asparagus, Oyster Mushrooms and Shrimp in Garlic Sauce