This vegetable is often cooked in soups and a common accompaniment for steamboat.
A nutritious soup that can be served as a noodle dish or with rice.
A nutritious soup that can be served as a noodle dish or with rice.
Recipe from this month's selected cookbook for Cookbook Countdown #3 - Home Cooking Magazine [January 2001] - modified
[serves 3]
200 gm meaty pork ribs - cut bite size pieces and blanched
1 tbsp preserved vegetables [tong chai] - rinsed
3 cloves garlic - keep whole
10 gm glass noodles [tang hoon] - soaked and drained
3-4 stalks garland chrysanthemum [tang oh] - rinsed
750 ml water
light soy sauce and salt to taste
dash of pepper
- Rinse vegetables several times, cut off the roots and soak for about 5-10 minutes. Drain and set aside.
- Bring water to boil with garlic, tong chai and blanched pork ribs. simmer until pork ribs are tender. Seasoned with soy sauce and salt to taste.
- Add in glass noodles, then vegetables to cook for 1-2 minutes.
- Serve immediately
Notes: Garland Chrysanthemum commonly known as 'tong hao' or 'tang oh' is a light green leafy vegetable [especially the older plant] that has a delicate bitter taste. The younger plant has smaller, petite leaflets that grow in a bunch.
Quite hardy leaf, sold with roots intact and can be kept fresh by placing the roots in water and refrigerating the whole vegetables or by refrigerating it wrapped in a plastic bag with holes. It can be sandy near the bottom of the stems, a thorough wash is needed to remove any residue. Rinse the vegetables with roots intact several times before soaking the vegetables for about 5-10 minutes before cooking.
It is rich in chlorogenic acid, carotene, flavonoids, vitamins and potassium, and can offer a multitude of health benefits. Some of the beneficial effects associated with eating garland chrysanthemum leaves include weight loss, antioxidant protection, a reduced risk of lung cancer, as well as protection against cardiovascular problems, kidney stones, cellulite, bloating and bone loss.
Source: http://www.healwithfood.org
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