Stir-fried Garland Chrysanthemum with Garlic

Too few ratings

“To make this simple and delicious Chinese vegetable dish, you only need salt and garlic as seasonings. It’s even okay not to add garlic if you don’t like that. Salt would be good enough to play magic and enhance the natural umami flavor of garland chrysanthemum. Once cooked, the leaves turn very tender like spinach with a hint of sweetness. The cooked stems stay crunchy with a refreshing taste.”

Difficulty

Easy 👌
5
min.
Preparation
5
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
300 g Garland Chrysanthemum
2 cloves garlic
¼ tsp salt
1 tbsp olive oil

Utensils

  • knife
  • spatula
  • Step 1/4

    • 300 g Garland Chrysanthemum
    • knife

    Wash and drain Garland Chrysanthemum throughly . Trim off the tough stem, separate the stems and leaves, and cut the stems into 2-inch (5-cm) pieces.

  • Step 2/4

    • 2 cloves garlic
    • 1 tbsp olive oil
    • spatula

    In a sautéed pan, heat olive oil and fry garlic cloves to golden.

  • Step 3/4

    At high heat, cook the stems first till it become tender, then mix leaves in, toss your pan for few second.

  • Step 4/4

    • ¼ tsp salt

    Sprinkle salt, stir well and serve hot.