3 Ways to Cook Sautéed Butterfly Pea Flowers with Shrimp, Eggs, and Chicken Gizzards, Simple and Delicious

Prepare the Shrimp

Remove the shrimp heads, peel the shells, then use a small knife to make a lengthwise cut along the back to remove the shrimp vein. You can gently squeeze the body of the shrimp to expose the vein a little, then pull it out with your fingers.

Wash the shrimp thoroughly and let them drain. Marinate the shrimp with a little salt, some monosodium glutamate, and 1 teaspoon of fish sauce.

Prepare Other Ingredients

Wash the butter flower, let it drain, then soak it in salt water for about 10 minutes and rinse it again with water.

Peel and crush the garlic, then chop it finely; peel the ginger and cut it into thin strips. Peel the carrot, shape it like flower petals, and cut it into thin slices about 0.2 mm thick.

Stir-fried morning glory

First, add oil to the pan and sauté garlic until golden and fragrant, then add the marinated shrimp and stir-fry.

Next, add sliced ginger and carrot shaped like flowers and stir-fry together.

Finally, add the morning glory to stir-fry and season with the remaining seasoning powder, 1/2 teaspoon of salt, and a little monosodium glutamate to taste. Stir-fry until the morning glory is tender and cooked, then turn off the heat.

Finished Dish

The finished dish of stir-fried morning glory with shrimp brings a delicious and appealing flavor to your family meal. Fresh green morning glory and natural sweetness after stir-frying combined with fresh shrimp create a rustic and extremely tasty vegetable dish.

Prepare the ingredients

Soak the luffa flowers in salt water for 10 minutes, then rinse them thoroughly and let them drain.

Crack 2 eggs into a bowl and beat them lightly until the yolks and whites are combined.

Stir-fry the luffa flowers

Place a pan on the stove and add cooking oil. Wait until the oil is hot, then add the luffa flowers along with 1 tablespoon of oyster sauce. Add an additional 30 ml of water to prevent the luffa flowers from drying out.

Stir-fry until the luffa flowers are slightly cooked, then pour in the beaten eggs and stir together. Season with 1/2 teaspoon of seasoning powder and add chopped green onions before turning off the heat.

Final Product

Stir-fried Chinese vine flower with eggs is simply made, with uncomplicated ingredients but is a delicious dish in every family’s meal. The soft and sweet Chinese vine flower combined with the rich and fragrant eggs is very appealing.

Prepare the ingredients

After purchasing, pick out the old and damaged morning glory flowers, then soak them in diluted salt water for about 10 minutes and rinse thoroughly with water.

Peel the ginger and crush it. Peel the garlic and slice it.

To clean the chicken gizzards and remove any odor, add 1 teaspoon of salt to the gizzards, use your hands to rub the salt into the gizzards, then rinse thoroughly with water.

Boil chicken gizzards

Continue to boil a pot of water, add crushed ginger, then add the gizzards and boil until they are firm, slightly cooked, and the water returns to a boil, then turn off the heat.

Remove the gizzards, let them cool for about 5 minutes, then use a knife to cut them into bite-sized pieces about the thickness of a finger.

Stir-fried Chinese violet flower with chicken gizzard

Place a pan on the stove, add 1 tablespoon of cooking oil and heat it, then add the minced garlic and sauté until fragrant.

When the garlic is aromatic, add all the gizzards and stir-fry over medium heat for about 3 minutes until the chicken gizzards are fully cooked.

Next, add 300g of Chinese violet flower to the pan, then add 1 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of monosodium glutamate, and 1 teaspoon of chili sauce, then toss well and stir-fry until the Chinese violet flower is tender, then turn off the heat.

Final Product

Serve the stir-fried Chinese violet flower with chicken gizzard on a plate, sprinkle a little pepper or chili powder on top, and decorate it nicely to complete. With a simple, uncomplicated preparation method but an incredibly appealing flavor, the Chinese violet flower is crunchy and sweet, while the chicken gizzard is chewy and well-seasoned, stimulating the taste buds immensely. This dish should be served hot alongside rice and a bowl of garlic chili soy sauce; the flavor will be enhanced many times over!