| 1 | teaspoon | sugar | |
| 1 | lb | shrimp | |
| 1 | clove | garlic, chopped | |
| 1 1/2 | tablespoons | fish sauce | |
| 3/4 | lb | Chinese chive flowers, cut |
Chop garlic. Cut the Chinese chive flowers into 1 1/2 inch long. Peel and devain shrimp. For a presentation, you can use whole shrimp (with head) and peel.
Heat a wok or a pan on high heat. Add a tablespoon of oil and chopped garlic and stir. Add shrimp when the garlic starts to brown. Stir to get the shrimp somewhat cooked. The shrimp shoud start to get pinky but not all pink or cooked. Add the chive flowers and stir to cook them. Add fish sauce and sugar. The flowers shouldn't take long to cook. You want the flowers to just cook, but not overcook and still retain their crunchiness. When the color turns bright green, it indicates that they are cooked. Turn off the heat and pour on a plate immediately.
Serve with hot with rice.
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