INGREDIENTS

INSTRUCTIONS

NOTE: Buy 11 ounces of greens (if stems of garland chysanthemum are
thick, buy 14 ounces) in order to have 10 ounces after trimming.
Include stems of both vegetables; however, if garland chysanthemum
stems exceed 1/4 inch in thickness, do not use them for this recipe
since they may be too firm, tough, or stringy.  Wilt the greens by
immersing them in a large pot of boiling water for  30 seconds (or
steam in a vegetable basket, 1-1/2 minutes for  spinach, 2-1/2 minutes
for garland chysanthemum, stirring once or  twice).  Rinse in cold
water to stop the cooking.  Divide into two or three  bunches and
firmly squeeze out the water. Chop each handful at  1/2-inch intervals,
then turn and chop in a cross direction. Squeeze  again if the greens
are still watery, then loosen them by a light  crumbling motion and
place in a bowl.  Pour boiling water over the bamboo shoot to freshen
it; rinse under  cool water and dice finely (1/4 inch thick).  Toss all
ingredients together.  Let sit a few minutes at room  temperature, and
test for seasonings, adding perhaps an extra 1/4  teaspoon sugar with
garland chysanthemum. Serve chilled or at room  temperature.  Source:
The Fragrant Vegetable - by Martin Stidham Typed for you by  Karen
Mintzias

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