Chrysanthemum Salad
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 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))
Method
- 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.