Ingredients

The following ingredients have 6 Servings
  • 8 oz (220 g) chrysanthemum greens ((yield about 6 oz / 170 g washed & trimmed))
  • 1 tablespoon Chinkiang vinegar
  • 2 teaspoons soy sauce
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon sesame oil
  • 1 tablespoon peanut oil
  • 2 cloves garlic (, chopped)
  • 1 ” (2.5 g) ginger (, shredded)
  • 6 dried chilis (, chopped (or 3 thai chilis, deseeded & sliced))

Instruction

  • 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.
  • Combine the sauce ingredients in a small bowl and set aside.
  • 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.
  • Pour in sauce and turn off the heat.
  • 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.
  • Serve immediately as an appetizer.