Tang Oh is one of those favourite vegetables used for steamboat. It has a hint of chrysanthemum flavour in its leaves but I am not sure what it is called in English.
Anyway, I love to buy Tang Oh whenever it is on the market because there is no other vege that cooks faster than Tang Oh and has flavours of its own.
I can just dump it into my instant noodle and cracked an egg into it. Makes me less guilty about eating instant noodles. It also tastes good in soup.
Or alternative, one can just stir fry it. I just heat some olive oil, add some chopped garlic, add in the tang oh and turn off heat because the vege cooks really, really fast. Add some salt and pepper and there you have it, a plate of green vege cooked within three minutes.
Remember to wash it thorough because they have a lot of sands trapped in between those leaves. Remove the roots and hardy parts and soak in water for a while. Those limpy leaves will perk up and remain very fresh looking.
Anyone knows what is tang oh called in English?