Tong Ho and Enoki Nuts Salad
Tong Ho (Garland Chrysanthemum) has a peppery flavour that goes beautifully in a hot pot meal.
Enoki is a mild-flavoured mushroom, with a great texture that holds its shape well when cooked.
In this recipe, I combine the two vegetables, and make a spicy salad using a classic Sichuan flavour combination of spicy, sweet, sour, salty. Cashew nuts add a lovely crunchiness to the dish.
- 250 g Tong Ho Garland Chrysanthemum
- 100 g Enoki Mushrooms
- 50 g Cashew Nuts or Peanuts, roasted
- 2 tsp Salt
- 1/2 tsp Sugar
- 2 Tbsp Light Soy Sauce
- 2 tsp Chinkiang Vinegar
- 1 Tbsp Sesame Oil
- 1 Tbsp Garlic minced
- 3 Small Dried Chillies(Hot) cut to small pieces
- 1/2 tsp Sichuan Peppercorn crushed
- 1 Tbsp Oil
Create our sauce mixture by mixing together sugar, light soy sauce, chinkiang vinegar, sesame oil and garlic in a small bowl. Set aside.
Heat 1 Tbsp oil in a small pan over medium heat. Add dried chillies & sichuan peppercorn. Fry until fragrant.
Add the chilli oil to the sauce mixture from earlier.
Bring a large pot of water to boil over high heat. Add salt. Add enoki mushrooms. Blanch for 15 seconds. Transfer to a plate.
Using the same pot, bring the water back to a boil. Add the stems of the tong ho first and wait for 15 seconds, then add the leafy parts of the tong ho and wait for another 15 seconds. Transfer to a bowl of cool water.
Grab a handful of the tong ho and gently squeeze the water out. Place in a bowl. Repeat with the remaining tong ho.
In a mixing bowl, add blanched tong ho and blanched enoki mushrooms.
Pour most of the sauce (keeping 1 Tbsp aside for garnish) over the blanched vegetables. Add the roasted cashew nuts. Mix well.
Transfer to a plate. Pour the reserved 1 Tbsp of sauce over the top. Serve immediately.