Sautéed Edible Clover

Method4 steps · about 35 min

1. 1

   Step 1: Use food-grade edible cao tou sold for cooking. Pick out stray weeds or grass and wash the greens in three changes of water. Drain in a colander and shake thoroughly so no standing water remains. Set the measured salt, soy sauce and bai jiu within reach before heating the wok; the frying stages are very quick.

   Uses ½ lb food-grade edible clover (cao tou) · Water for washing the edible cao tou three times

   
2. 2

   Step 2: Heat all 3 tbsp vegetable or peanut oil in the wok until it just begins to smoke, staying beside it. Add the thoroughly drained cao tou and immediately stir-fry with a scooping motion for about 10 seconds, so it wilts without scorching.

   Stir-fry cao tou for 10 seconds · 1 minUses All washed greens from step 1, separate from discarded washing water · 3 tablespoons vegetable or peanut oil

   
3. 3

   Step 3: Add the ½ tsp salt and ½ tsp soy sauce. Continue scooping and stirring for about 15 seconds until the seasonings are mixed in and all the greens are wilted.

   Fry seasoned cao tou for 15 seconds · 1 minUses All greens and oil from step 2 · ½ teaspoon salt · ½ tsp soy sauce

4. 4

   Step 4: Turn off the heat and move the wok away from any flame before adding the 2 tsp bai jiu. Toss it lightly through the cooked greens and plate immediately, shared between two side portions. Serve at once; leaving the finished greens over heat can make the bai jiu bitter.

   Uses All cooked greens and oil from step 3 · 2 teaspoons Bai Jiu