Ingredients
300 g chrysanthemum greens (also known as crown daisy), 100 g fresh bamboo shoots, 100 g stock, 30 g cooked ham.
Seasonings
40 g (about 3 tablespoons) peanut oil, 7.5 g (about 1½ teaspoons) salt, 10 g (about 2 teaspoons) sugar.
Instructions
1. Remove yellow leaves from chrysanthemum greens, trim the roots, and wash thoroughly; slice fresh bamboo shoots and ham, then briefly simmer the bamboo shoots and ham in broth, remove and arrange around the edges of a plate as a garnish.
2. Heat a wok over high heat, add peanut oil, then add the chrysanthemum leaves, salt, and sugar, stir-frying a few times until just wilted. Remove from the wok and plate immediately. This dish features fragrant, tender chrysanthemum leaves with an appealing color, making it a refreshing palate cleanser after rich, meaty courses.