Chrysanthemum Salad
A delicious and authentic sauces recipe for Chrysanthemum Salad, prepared with traditional seasonings and techniques.
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 chillies (, chopped (or 3 thai chillies, deseeded & sliced))
Preparation Steps
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 chillies. 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.