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Vegetables and Vegetarian Foods
2 pounds chrysanthemum greens, washed and drained
1 square brown bean curd, (2 x 2 inches by ½ inch)
1 Tablespoon sugar
1 Tablespoon Chinese rice wine
3 Tablespoons sesame oil
1. Cut the greens into two-inch long pieces, and blanch them in boiling water for one minute then immediately into ice water, drain, squeeze out any remaining water, and then toss with chopsticks to separate the pieces.
2. Mix slivers of bean curd with the chrysanthemum leaves, toss and then add the sugar, rice wine, and sesame oil and toss again, then serve.