Garlic Chrysanthemum Greens (Suanrong Tonghao)
蒜蓉茼蒿 · pan chinese cuisine
The author disliked chrysanthemum greens as a child because of their distinctive flavor, until a home-cooked dish of chrysanthemum greens stir-fried with eggs, made by their father during an illness, changed their mind. This simple garlic stir-fry is the same homestyle spirit.
Dottie LangfordRetired schoolteacher in Ohio who lives for church-potluck casseroles and my grandma's butter rolls. If it bakes in a 9x13 pan, I've probably made it twice.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
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.
1.0 bunch
5.0 clove — peeled, smashed, and minced
salt盐
0.28 oz
0.18 oz
Techniques you'll use
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
- 1
Step 1
Trim and wash the chrysanthemum greens, then separate them into the thick lower (stem) sections and the leafy upper sections. Set aside on separate plates.
✅ Done when: The greens are clean, with stems and leaves sorted into two separate plates.
- 2
Step 2
Peel the garlic cloves, smash them flat, and mince them finely.
✅ Done when: All cloves are peeled and cut into fine, even mince.
Heat the oil in a wok until shimmering. Add the minced garlic and stir-fry over high heat until fragrant. Add the stem ends of the chrysanthemum greens first and stir-fry until they soften, then add the leafy tops and toss a few more times. Remove from the heat and serve.
✅ Done when: The garlic smells fragrant, the stems have softened, and the leaves are just wilted and glossy.