Garlic Stir-Fried Garland Chrysanthemum
A quick, aromatic stir-fry featuring tender garland chrysanthemum leaves with crispy fried garlic. This classic Chinese vegetable dish showcases the vegetable's delicate flavor and crisp texture, making it a perfect side for rice or noodle dishes.
Story
Garland chrysanthemum (tonghao) is a beloved leafy green in Chinese cuisine, known for its slightly aromatic flavor and crisp texture. When quickly stir-fried with garlic, it retains its bright green color and fresh taste. This dish comes together in minutes, making it an ideal weeknight side.
Ingredients
garland chrysanthemum (tonghao)
300g, about 4 cups torn stems and leaves
garlic cloves
4 cloves, smashed and roughly chopped
cooking oil
2 tablespoons
salt
1/2 teaspoon
optional: pinch of sugar
to balance bitterness
Instructions
1
Prep the greens
Trim the root end of the garland chrysanthemum. Cut the longer stems in half lengthwise, or quarter very large bunches. Remove any yellowed, wilted, or damaged leaves. Wash thoroughly under cold running water, paying extra attention to the root area where dirt collects. Drain well and pat dry with a clean kitchen towel.
2
Toast the garlic
Heat a wok or large skillet over medium-high heat. Add the oil and swirl to coat. Drop in the smashed garlic cloves and stir-fry for about 30 seconds until they turn golden and release their aroma. Watch carefully—garlic burns quickly and will taste bitter.
3
Stir-fry the vegetable
Add the prepared garland chrysanthemum to the wok all at once. Stir vigorously for 1-2 minutes, keeping everything moving in the wok. The leaves should wilt slightly and turn a vibrant green. Add salt and a tiny pinch of sugar if using. Continue cooking for another 30 seconds until the stems are just tender but still have a slight crunch.
4
Serve immediately
Transfer to a serving plate while still hot and bright green. The dish is best enjoyed immediately, as the leaves will continue cooking in residual heat and lose their crisp texture if left to sit.
