Nanyang Steamed Vegetables
Fresh crown daisy lightly coated in rice flour and steamed until tender, served with a garlic vinegar sauce—a simple, healthy specialty from Nanyang.
Ingredients
7 items- Crown daisy (garland chrysanthemum) 300g
- Rice flour 50g
- Garlic 3 cloves
- Salt 1 teaspoon
- Vinegar 1 tablespoon
- Sesame oil 1 tablespoon
- Boiled water 2 tablespoons
Nutrition
Steps （5 steps）
Wash the crown daisy under cold water, drain well, and cut into 5cm lengths. It's important to drain thoroughly to prevent the flour from clumping.
In a large bowl, combine the crown daisy with rice flour and half of the salt. Gently toss with your hands until each piece is coated in a thin, even layer of flour.
Bring water to a boil in a steamer. Line the steamer basket with a damp cloth and spread the coated greens loosely in the basket. Steam over high heat for 6-8 minutes, until the leaves are tender and the flour turns translucent.
Make the garlic sauce: mash the garlic into a paste, then mix with the remaining salt, vinegar, sesame oil, and cooled boiled water. Stir well.
Transfer the steamed greens to a serving plate. Drizzle with the garlic sauce or serve it on the side as a dip. Enjoy while warm.
Tips
Do not overcoat the greens; a light dusting is best. Adjust steaming time according to the quantity—cook just until tender to retain color. Add chili oil to the sauce if desired.
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