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Crown daisy greens are quickly stir-fried with garlic for a distinctively aromatic, herbal side dish. This vegetarian, low calorie green is commonly enjoyed in hot pot and family stir-fries.
Wash Tong Ho thoroughly and trim tough stems. Pat the greens fully dry to prevent splattering during stir-fry.
Peel and thinly slice the garlic cloves. Set aside all prepared ingredients within arm’s reach to streamline the cooking process.
Heat a large skillet or wok over medium-high heat and add vegetable oil. When the oil just begins to shimmer, add sliced garlic and stir constantly for 15–20 seconds to infuse the oil, careful not to brown.
Increase heat to high and add the prepared Tong Ho. Toss the greens quickly and continuously to ensure even cooking and prevent wilting at the base.
Stir in the soy sauce, salt, and white pepper. Stir-fry for 1–2 minutes, just until the leaves are bright green and stems are crisp-tender. Immediately turn off the heat and drizzle with sesame oil before serving.
