This is a simple dish, and one of my husband's favorites. I buy my shrimp and garlic chives (also known as chive flowers) at Fresh Seafood Market. This new Asian market is located in the River Ridge Shopping Center.
1 teaspoon sugar
1 lb shrimp, peeled, deveined (I prefer heads on)
1 clove garlic, chopped
1 1/2 tablespoons fish sauce
3/4 lb Chinese chive flowers, cut
Heat a wok or a pan on high heat. Add a tablespoon of oil. After the oil heats, add the chopped garlic and stir a bit. After the garlic starts to golden, add the shrimp. Stir to get the shrimp somewhat cooked. The shrimp shoud start to get a little pink, but not fully pink or cooked. Next, add the chive flowers and stir well with the shrimp. Add fish sauce and sugar. The flowers shouldn't take long to cook. Don't overcook the flowers. You want them to retain their crunchy texture. When the color turns bright green, it indicates that they are cooked. Turn off the heat and serve the dish over rice. Enjoy!