CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
Chinese |
Chinese, Relishes, Salads, Vegetables |
1 |
Recipe |
INGREDIENTS
10 |
oz |
Greens, Spinach -OR- |
|
|
Garland chrysanthemum |
1/4 |
t |
Salt |
1/2 |
t |
Sugar |
1 1/2 |
t |
Cider vinegar |
|
|
OR- Chinese dark vinegar |
1 1/2 |
t |
Sesame oil |
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
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”