Stir-fried chrysanthemum greens with chile from Cooking South of the Clouds: Recipes and Stories from China's Yunnan Province (page 104) by Georgia Freedman

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Notes about this recipe

  • DayOwl on March 28, 2021

    Well-written recipe, easy to follow, with a nice balance of flavors, not too salty or spicy. I happen to love the herbal taste of chrysanthemum greens and the snap of the hollows stems.

  • jenburkholder on August 14, 2020

    I thought these were good, but not everyone was sold on the intense, vaguely carroty taste of the greens. That’s an issue with us, though, not with the recipe! A perfectly nice preparation, flavorful side.

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