Chrysanthemum Greens Salad with Eggs (Vegetarian)
『素』茼蒿拌鸡蛋 · pan chinese cuisine
This is a simple Chinese home-style cold dish (liangban). Chrysanthemum greens (tonghao) are briefly blanched to keep their fresh bite, then combined with hard-boiled eggs and a hot-oil dressing made with garlic, dried chilies and sesame seeds.
Colm ByrneIrish guy in Boston who makes a mean stew and a questionable attempt at pho. Weekend baker, weekday pasta-and-frozen-peas guy. Honest recipes only.Nutrition & allergens
Contains:EggSesameSoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
17.64 oz
egg鸡蛋
4.0 piece
5.0 clove — minced
Dried chiles干辣椒
2.0 piece — cut into short sections
salt盐
as needed
as needed
black pepper黑胡椒粉
as needed
as needed
as needed
as needed
as needed
as needed
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Chili-oil infusion ↗
Pour hot oil over ground chilies and spices to extract color and heat.
- Cold dressing (liang ban) ↗
Toss cooked or raw ingredients with a bold chilled dressing.
Steps
Start the eggs in a pot of cold water; once the water boils, cook them for 8 minutes. Meanwhile, bring a pot of water to a boil, add 1 spoonful of oil, blanch the chrysanthemum greens for 1 minute, then remove, cool under cold water, squeeze out the water and cut into sections. For the dressing: in a bowl, combine minced garlic, chopped dried chilies and 1 spoonful of white sesame seeds, and pour 3 spoonfuls of hot oil over them. Then add 2 spoonfuls each of light soy sauce and black vinegar, 1 spoonful of sesame oil, and 1 small spoonful each of salt, sugar, ground black pepper and Sichuan peppercorn oil.
✅ Done when: The eggs are firm after 8 minutes of boiling, the greens are wilted bright green after 1 minute of blanching, and the dressing is fragrant as the hot oil sizzles the garlic and chilies.
In a mixing bowl, combine the chrysanthemum greens, the eggs (crumbled by hand) and the dressing, and toss to mix evenly.
✅ Done when: Every piece of greens and egg is evenly coated with the dressing.
- 3
Step 3
Transfer to a serving dish and serve as a cold salad.
✅ Done when: The salad is arranged on the plate, ready to serve chilled.