Preparation:  

Preparation time: 10 min

Cooking time: 5 min

Serving: 4

Ingredients:

• 8 oz (220 g) chrysanthemum greens (yield about 6 oz / 170 g washed & trimmed)

Sauce

• 1 tablespoon Chinkiang vinegar

• 2 teaspoons soy sauce

• 1 1/2 teaspoons sugar

• 1/4 teaspoon salt

• 1/2 teaspoon sesame oil

Cooking

• 1 tablespoon peanut oil

• 2 cloves garlic, chopped

• 1 ” (2.5 g) ginger, shredded

• 6 dried chilis, chopped (or 3 Thai chilis, deseeded & sliced)

Instructions:

1. Thoroughly wash the chrysanthemum greens with running water and let air dry. You can also use a few layers of kitchen paper towels to pat dry. One done, chop them into bite-size pieces and add to a large heat proof bowl.

2. Combine the sauce ingredients in a small bowl and set aside.

3. Heat the oil in a small pan over low heat and add the garlic, ginger, and chilis. Fry slowly until the garlic begins to brown lightly.

4. Pour in the sauce and turn off the heat.

5. Stir the sauce into the oil briefly, then pour over the chrysanthemum leaves. Immediately toss everything with a pair of tongs to evenly mix the sauce. Set aside and let the leaves wilt for about 2 minutes.

6. Serve immediately as an appetizer.

Posted by Coba Grills and we thank Omnivore's Cookbook for this delicious recipe and the recipe link https://omnivorescookbook.com/chrysanthemum-salad/