Chrysanthemum Salad

Nguyên liệu

• 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))

Cách làm

1. 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. 2

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

3. 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. 4

   Pour in sauce and turn off the heat.

5. 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. 6

   Serve immediately as an appetizer.