Asian flower chives (see the uncooked chives in the pictures above and it’s available at most of the Asian market): 1 bunch
Mushrooms: any kind. 1 cup
Shrimp: ½ cup (optional)
Grated or chopped ginger: 2 tsps
Diced white or yellow onions: ¼ cup
Fresh garlic: 2-3 cloves
White pepper powder: a pinch
Cooking oil: refined olive oil or Avocado oil - 2 tbsps
Pink salt or sea salt
Wash the chives and cut it to 2-3 inches long.
Cut the mushrooms into bite size.
Thaw the shrimp if it is frozen and also peel the skin.
Heat up the oil in a wok or flat pan. Fry the onions on medium heat till it is partially translucent. Throw in the ginger and fry briefly.
Place the mushrooms in the wok and stir-fry until they are lightly caramelized. Then throw in the chives and stir-fry for a minute.
Add shrimp in the wok and cook for about two minutes till the color turns pink.
Use garlic press to press the garlic cloves. Add the pressed garlic and white pepper into the wok and quickly stir to mix for 30 (or less) seconds.
Note: It is important not to over cook the chives and shrimp.