Chrysanthemum Greens Mushrooms Stir-Fry

Chrysanthemum Greens Shungiku (a.k.a Tong Ho) is not just for soup-based dishes (most common in hotpots). This mellow fragrant vegetables can be steamed e.g. Shungiku Tong Ho Steamed Tofu, Shungiku Tong Ho Steamed Fish, and prepared like a salad/side-dish appetizer e.g. Shungiku in Sesame Dressing.

Chrysanthemum Greens can also be stir-fried just like any other leafy greens e.g. spinach, kale, Bok Choy. Even better, Chrysanthemum Greens has a nice flowery fragrance, so the stir-fry tastes wonderfully delicious. Today, this Chrysanthemum Greens Mushrooms Stir-Fry is elevated with fresh earthy shiitake, finished off with briny bonito flakes - best enjoyed with steamed rice, cooked noodles, warm plain congee or cod fish porridge/congee

Chrysanthemum Greens Shungiku Fresh Mushrooms Stir-Fry
1 bunch Edible Chrysanthemum
5-6 medium-large cap fresh shiitake mushrooms, thinly sliced
3 cloves garlic finely minced
1 pack bonito flakes (Note: omit for vegetarians. Can be optional for those with no diet restrictions). Some water

Directions: Stir fry mushrooms and garlic in some cooking oil till mushrooms are tender and cooked. Dish out and set aside. Add some water to the pan, add the vegetables, cooked mushrooms and bonito flakes. Mix well, cover pan and allow the steam to gently cook everything.