Step 1

Thoroughly wash the chrysanthemum greens with running water and let air dry. You can also use a few layers of kitchen paper towels to pat dry. One done, chop them into bite-size pieces and add to a large heat proof bowl.

Step 2

Combine the sauce ingredients in a small bowl and set aside.

Step 3

Heat the oil in a small pan over low heat and add the garlic, ginger, and chilis. Fry slowly until the garlic begins to brown lightly.

Step 4

Pour in sauce and turn off the heat.

Step 5

Stir the sauce into the oil briefly, then pour over the chrysanthemum leaves. Immediately toss everything with a pair of tongs to evenly mix the sauce. Set aside and let the leaves wilt for about 2 minutes.

Step 6

Serve immediately as an appetizer.