Dec 26, 2016

Asian Leafy Greens: Aromatic Mountain Tung Ho Stir-Fry in 5 Minutes

Mountain tung ho is one of the popular ingredients used in simple stir-fry or as one of the leafy veggies for hot pot. The texture is very tender and wilts like spinach, but it's the aroma that makes me crazy about mountain tung ho.

Almost celery-like with a light touch of peppery tone. Get the organic version whenever possible, some said that farmers tend to use more pesticides when growing mountain tung ho, I guess even bugs can't resist the charms of tung ho.

Mountain tong ho (山茼嵩) stir-fry in 5 minutes -

  • 2 big bundles mountain tung ho
  • 4 garlic cloves
  • 2 red chilies
  • 2 tablespoons olive oil
  • Tiny pinch salt
  • Some fish sauce


Peel and roughly chop the garlic cloves. Trim off the chili stems and slice diagonally. Gently rinse the mountain tung ho, soak in water if needed, and make sure the leafy greens stays dry before stir-frying.

Drizzle just enough olive oil to lightly coat the bottom of the pan. Turn to medium high to high heat and add in garlic, chilies, and a small pinch of salt. Cook till the garlicky aroma comes out but not burning the garlic pieces.

Add in the leafy greens and give it a quick stir-fry. Adjust the taste with fish sauce. This step should take less than one minute since tung ho wilts very fast, do not overcook it.

Using salt alone works fine too, but I always like that extra depth when using fish sauce as a flavoring agent. Just a few dashes go a long way.

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