Bought a big bunch of tang oh. This is a simple Asian style dish to go with rice or noodles.

“Tang Oh, also known as crown daisy or garland chrysanthemum, is a leafy green vegetable with a grassy and herbal flavour, commonly used in East Asian dishes like hot pots and soups. It is rich in carotene, flavonoids, and chlorogenic acid, contributing to cellular protection, and packed with Vitamin A, C, potassium, and fiber for immunity and digestion. Its essential oils provide anti-inflammatory and antimicrobial benefits, while potassium helps regulate blood pressure and supports bone density.”

Today, I am adding vegetable stock to finish off. Glad that it does have extra gravy to coat my rice. Thank you, God for providing me food. Let’s cook!!!

Ingredients

1 big bunch of tang oh
5 Tbs vegetable stock (OPT)
2 Tbs minced garlic
1 Tbs Shao Xing Chinese cooking oil
2 Tsp soy sauce
1 Tsp mirin (OPT)
1/8 c oil
salt
pepper

Method

Wash the greens well in cold water to remove dirt. Cut off the tough root ends. Cut to bite sized. Heat a wok or saucepan on high heat until hot until it just starts to smoke. Add 1/8 c oil, quickly followed minced garlic for 10 seconds until fragrant. Now add in tang oh.

Toss for 10 seconds, then quickly add in soy sauce, vegetable stock, Shao Xing wine, mirin, pepper, and salt. Stir and mix everything well, until tang oh are wilted and the stems turn tender-crisp for about 2-3 minutes. Remove from heat immediately and serve hot with rice. Enjoy!!!

Note: The remaining tang oh when cooled completely, transfer to a container with lid and keep in fridge for a few days and in freezer about a week. I usually finish it within 3-5 days; add to my noodles.

https://helenscchin.com/2024/08/19/tang-oh-in-garlic-vegetable-sauce/

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