Preparation:
Preparation time: 10 min
Cooking time: 5 min
Serving: 4
Ingredients:
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8 oz (220 g) chrysanthemum greens (yield about 6 oz / 170 g washed & trimmed)
Sauce
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1 tablespoon Chinkiang vinegar
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2 teaspoons soy sauce
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1 1/2 teaspoons sugar
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1/4 teaspoon salt
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1/2 teaspoon sesame oil
Cooking
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1 tablespoon peanut oil
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2 cloves garlic, chopped
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1 ” (2.5 g) ginger, shredded
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6 dried chilis, chopped (or 3 Thai chilis, deseeded & sliced)
Instructions:
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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.
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Combine the sauce ingredients in a small bowl and set aside.
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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.
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Pour in the sauce and turn off the heat.
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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.
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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/