Bought the Asian chive flower heads from the Asian store. And I was planning on cooking then with eggs. However, some shiitake mushrooms beckoned. And a stir fry was born.
Stir fry a bit of pork in a hot pan with oil, garlic salt and black pepper. Then add a can of sliced bamboo mushrooms. Then add sliced fresh shiitake and the chives. Stir fry until shiitake is done. Add oyster sauce and crushed cayenne peppers.
A little note. Shiitake, the fresh mushrooms, work better in stir fries whereas the dried ones work better in soups. Their consistency has changed, you see, once they are dried. Yes, you do have to soak them in water.
Not only that, but shiitake has a distinct smell to them. Earthy, sort of nutty… It’s not like the button, enoki or oyster mushrooms.
So, if you do not like the shiitake smell, substitute them for oyster mushrooms instead.
I bought some garlic chives and didn’t realize…these were growing in my yard!!!! LOL!
How is it that I have them growing is beyond me! Oh, wait. I threw a few seeds in ONE pot a few years ago. Now four pots later…
However, still not enough for a good stir fry.
Got the recipe from the internet. Then twisted it to my taste.
Shrimp, stir fried with Asian chives and oyster mushrooms. No need for garlic as the chives lend their garlicky kick right there! These are crunchy and delicious!
Heat oil in wok, throw in shrimp and stir fry until slightly pink. Throw in chives and stir fry a little, throw in oyster mushrooms, pour out four tbsp of oyster sauce, a dash of black pepper and it should be done. But the addition of sesame seed oil makes it more. And just for a bit more heat, a twisting pinch of red pepper flakes.
This was dinner last night.
Someone told me about niratama. Hmmmm and I just escaped the Asian store with some Garlic chives buds… My… Perhaps tomorrow.