Directions
In a frying pan, heat butter. Add Melissa's Tung Ho, cook until tender.
Add eggs, mixing well with Tung Ho. Cook until firm.
Recipe Note
As with spinach leaves, do not over cook edible chrysanthemum leaves or they will turn mushy.
Make it extra hearty by serving over cooked rice or quinoa and a drizzle of Melissa's Costa Azul Hot Sauce for some zing!
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