*  Exported from  MasterCook  *
 
                           GREEN-AND-GOLD RELISH
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Salads                           Vegetables
                 Chinese                          Relishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10       oz           Greens -- Spinach -OR-
                         -- Garland chrysanthemum
      1/4   ts           Salt
      1/2   ts           Sugar
    1 1/2   ts           Cider vinegar
                         -OR- Chinese dark vinegar
    1 1/2   ts           Sesame oil
 
   NOTE: Buy 11 ounces of greens (if stems of garland chysanthemum are thick,
   buy 14 ounces) in order to have 10 ounces after trimming. Include stems of
   both vegetables; however, if garland chysanthemum stems exceed 1/4 inch in
   thickness, do not use them for this recipe since they may be too firm,
   tough, or stringy.
   
   Wilt the greens by immersing them in a large pot of boiling water for 30
   seconds (or steam in a vegetable basket, 1-1/2 minutes for spinach, 2-1/2
   minutes for garland chysanthemum, stirring once or twice).
   
   Rinse in cold water to stop the cooking.  Divide into two or three bunches
   and firmly squeeze out the water.  Chop each handful at 1/2-inch intervals,
   then turn and chop in a cross direction.  Squeeze again if the greens are
   still watery, then loosen them by a light crumbling motion and place in a
   bowl.
   
   Pour boiling water over the bamboo shoot to freshen it; rinse under cool
   water and dice finely (1/4 inch thick).
   
   Toss all ingredients together.  Let sit a few minutes at room temperature,
   and test for seasonings, adding perhaps an extra 1/4 teaspoon sugar with
   garland chysanthemum.  Serve chilled or at room temperature.
   
   Source: The Fragrant Vegetable - by Martin Stidham Typed for you by Karen
   Mintzias
  
 
 
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