Chrysanthemum Greens (Tong Hao) with Mixed Nut Sauce
Packed with generous amounts of fiber and good fats, this Chrysanthemum greens (Tong Hao) with Mixed Nut Sauce makes for a satiating and nutritious dish! The slightly sweet and savory mixed nut sauce pairs oh-so-well with the slight bitterness of the Chrysanthemum greens! This dish can be easily bulk-made and reheated easily, making it great for lunches and meal preps, too!
Ingredients
Chrysanthemum Greens (Tong Hao)
- 1 small bunch ~200g, chopped into 2-inch (5-cm) increments See Note 1
Mixed Nut Sauce
- 10 raw cashews ~16g See Note 2
- 4 raw almonds ~4g See Note 2
- 4 raw walnuts ~4g See Note 2
- 2 tbsp avocado oil or cooking oil of choice
- ¼ tsp white sugar See Note 3
- ¼ tsp sea salt
Instructions
- Toast the nuts in a dry pan or pot on low heat for about 2 minutes or whenever you can smell the nutty flavor up close.
- Blend the toasted nuts in a small food processor or chopper (I used the Short Blender Cups from Magic Bullet) until a meal consistency, i.e., finer than crumbles but more coarse than flour.
- Pour the meal out in a small mixing bowl and add 1/4 tsp white sugar and 1/4 tsp sea salt. Combine well.
- Heat 2 tablespoons of avocado oil in a saucepan on high heat until liquid consistency, about 1-2 minutes. See Note 4
- Pour the hot oil over the dry mixture (you'll hear some sizzle) and mix well. You will get a paste consistency.
- Bring a large pot of water boil, about 4 cups of water, for blanching. Wash and rinse the Chrysanthemum greens in the meantime.
- Cut the washed greens in 2-inch (or 5-cm) increments. Separate the stems from the leaves as we will blanch them separately.
- Once the water is boiling, add a pinch of salt and pour a little bit of oil.
- Blanch the stems first (for 1-1.5 minutes) then blanch the leaves (for 30 seconds to 1 minute). See Note 5
- Place the blanched greens in a large bowl or container where you can easily drain the excess water (no need to squeeze ALL the water out, just most of it).
- Assemble the greens on a plate, starting from the stems then top them off with the leaves.
- Drizzle the mixed nut sauce over the greens and serve.
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Notes
- Note 1: A handful (literally!) of how much you can hold in one hand comfortably should be roughly about 200-250g.
- Note 2: You can use roasted nuts but I would still recommend toasting them a bit to bring the nuttiness aroma out!
- Note 3: Sub out for other types of sugar or exclude it if you prefer a different kind or are trying to avoid sugar. I tried coconut sugar in this recipe but found that I prefer it with white sugar. 😊
- Note 4: You can test whether the oil is hot enough by pouring a small amount on the dry mixture and see if there are any sizzling sounds.
- Note 5: (STEMS) Taste-test the stems to decide the texture or firmness you prefer, as they could be done sooner than noted. (LEAVES) Taste test the leaves to decide the "cooked-ness" and texture you prefer, as they could be done sooner than noted.
Nutritional information is calculated to the best of my knowledge using MyFitnessPal (which has a more comprehensive ingredient database that includes Asian food items) and is an estimate. Actual nutrition will vary based on the cooking method and specific ingredients used.
I hope you enjoy this recipe!Don't forget to leave a rating and review, and tag me on social @atypicalfare—I'd love to see your version! ☺
