Chrysanthemum leaf salad

Chrysanthemum leaf salad

By
From
The Real Food of China
Serves
4-6
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
1 bunch chrysanthemum leaves, trimmed
60ml vegetable oil
3 garlic cloves, chopped
2 tablespoons black rice vinegar
1 tablespoon shaoxing rice wine
2 tablespoons Chicken stock
1 teaspoon sugar
1 tablespoon Toasted sesame seeds

Method

  1. Wash the chrysanthemum leaves well, shake or spin dry, then cut into 3 cm pieces. Place the leaves in a bowl.
  2. Heat the oil in a wok over a medium heat, then add the garlic and cook, stirring often, for about 4 minutes, or until the garlic turns golden, taking care that it doesn’t burn. Add the vinegar, rice wine, stock and sugar and bring to the boil, then pour the hot dressing over the leaves in the bowl, tossing to coat. Transfer to a platter, sprinkle with the sesame seeds and serve immediately.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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