Stirfried Chrysanthemum Greens

Not exactly the type sold in local florists. A quick google search found that it's actually originated from Japan, called "shungiku" or chrysanthemum greens. They use it as accompaniment to shabu-shabu or sukiyaki. Here in the mainland, they have it in hotpots. The flavours are just beautiful in hotpot. For more about chrysanthemum greens, CLICK HERE

* a quarter of cabbage, thinly sliced
* 2 cups of bean sprouts
* 1 bunch of chrysanthemum greens
* 2 pcs garlic, smashed
* 2 pcs shallots, sliced
* salt, pepper, sugar (optional) or 1 tbs oyster sauce

Cooking Directions:
1.) Stir fry shallots + garlic until fragrant
2.) Mix in cabbage, add a bit of water & cover till half cooked
3.) Mix in bean sprouts, the greens, salt + pepper
4.) Let it cook for a short time so the veggies stay crisp
5.) Serve with sprinkle of spiced coconut topping

1 comment:

Mochachocolata Rita said...

hey ya! your blog title caught my attention hahaha "telor ceplok" so brilliant!

i love edible chrysanthemum too, and this one's my favorite:


it is very popular in hong kong, especially for hot pot (hk's version of shabu shabu)