Stir-Fried Garland Chrysanthemum with Garlic
清炒蒜香茼蒿❗️❗️家常下饭菜 · pan chinese cuisine
Garland chrysanthemum (tong hao) is a leafy green with a mild, herbal flavor, popular in Chinese home cooking. Cooked quickly over high heat, it stays tender with just a simple garlicky seasoning, making it a common everyday side dish served with rice.
Tasha GreenleafVegan baker converting skeptics one chickpea brownie at a time. Allergic to boring vegetables. Aquafaba evangelist, sorry in advance.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.
17.64 oz
2.0 clove
salt盐
to taste
as needed
0.99 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
Wash the garland chrysanthemum greens, drain well, and cut into sections. Mince 2 cloves of garlic.
✅ Done when: The greens are rinsed clean, drained of excess water, and cut into even sections.
Heat the oil in a wok, add the garland chrysanthemum, and stir-fry quickly over high heat.
✅ Done when: The oil is hot and shimmering, and the greens begin to wilt as they hit the wok.
- 3
Step 3
Once the greens have released some liquid and are just cooked through, season with salt to taste.
✅ Done when: The greens are bright green, tender, and have released some water in the pan.
Finally, add a small amount of chicken bouillon powder, give it a final stir-fry, and remove from the heat.
✅ Done when: The seasoning is evenly distributed and the greens are uniformly coated, ready to plate.