Gallery
Garlic Stir-fried Chrysanthemum Greens
It takes just 5 minutes to prepare, and the crown daisy turns out crisp, tender, and perfectly flavored with a strong garlic taste. It’s great for everyday meals or as an accompaniment for guests, and even beginners can get it right the first time—no more worries about ruining it! A delicious Garlic Stir-fried Chrysanthemum Greens […]
- Prep
- 6m
- Cook
- 10m
- Total
- 16m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Garlic Stir-fried Chrysanthemum Greens
| Ingredient | Amount |
|---|---|
| chrysanthemum greens (tonghao) | 300g |
| garlic | 5-6 |
| scallion | 1 as needed |
| salt | to taste |
- chrysanthemum greens (tonghao)300g
- garlic5-6
- scallion1 as needed
- saltto taste
Cooking StepsHow to cook Garlic Stir-fried Chrysanthemum Greens step by step
-
Step 1Prep the ingredients: Trim off the tough ends and any yellowed leaves from the chrysanthemum greens. Rinse thoroughly under running water, drain in a colander, then cut into sections. Smash the garlic and mince finely. Cut the scallion on a diagonal.
-
Step 2Heat the wok: Add cooking oil to the wok over medium-low heat. Once the oil is hot, add the scallion and garlic. Stir for about 10 seconds until fragrant (watch the heat — don’t let the garlic brown or it will turn bitter).
-
Step 3Stir-fry the greens: Add the drained chrysanthemum greens and turn the heat up to high. Toss quickly for 1–2 minutes until the greens wilt and turn a deeper green. Don’t overcook or they’ll lose their crisp-tender texture.
-
Step 4Season and serve: Sprinkle in salt and a pinch of sugar. Toss everything together briefly, then turn off the heat and transfer to a serving plate.
Garlic Stir-fried Chrysanthemum Greens
It takes just 5 minutes to prepare, and the crown daisy turns out crisp, tender, and perfectly flavored with a strong garlic taste. It’s great for everyday meals or as an accompaniment for guests, and even beginners can get it right the first time—no more worries about ruining it! A delicious Garlic Stir-fried Chrysanthemum Greens […]
Ingredients
- 300g chrysanthemum greens (tonghao)
- 5-6 garlic
- 1 as needed scallion
- to taste salt
Instructions
-
Prep the ingredients: Trim off the tough ends and any yellowed leaves from the chrysanthemum greens. Rinse thoroughly under running water, drain in a colander, then cut into sections. Smash the garlic and mince finely. Cut the scallion on a diagonal.
-
Heat the wok: Add cooking oil to the wok over medium-low heat. Once the oil is hot, add the scallion and garlic. Stir for about 10 seconds until fragrant (watch the heat — don’t let the garlic brown or it will turn bitter).
-
Stir-fry the greens: Add the drained chrysanthemum greens and turn the heat up to high. Toss quickly for 1–2 minutes until the greens wilt and turn a deeper green. Don’t overcook or they’ll lose their crisp-tender texture.
-
Season and serve: Sprinkle in salt and a pinch of sugar. Toss everything together briefly, then turn off the heat and transfer to a serving plate.
