1 lb. Tong Ho Greens (leaves and stalks)
1 package Enoki Mushrooms
1 large (or 2 small) Red Bell Pepper(s)
1 tbsp packed Fresh Mint Leaves (or one tsp mint powder or dried mint, crushed)
1/4 cup Olive Oil
1/4 cup Vegetable Oil
1/4 cup Lemon Juice
1 tsp Salt
1/4 tsp Black Pepper (freshly ground is best)
2 cloves Garlic, minced
Chop the greens, mushrooms, and bell pepper into 1-2 inch pieces.  The enoki will look something like cheese.  Tear the mint leaves over the salad, or sprinkle the dry mint over the salad.
Mix the dressing ingredients.  Pour into the salad.  Toss and eat.
Note: This salad does not keep its flavor very well overnight, so I advise eating it all in one evening.  We had leftovers and I tasted them this morning.  Edible, but not preferable.
This recipe is vegan, paleo-friendly, and gluten-free.

250g Tong Hao


1 tsp garlic, chopped


1 tsp rice wine

1 tsp soy sauce

1 pinch salt

1 tsp garlic, chopped

2 tsp cornstarch


1. Clean Tong Hao, drain well.

2. Heat oil in a wok, add garlic, let fragrance comes out.

Add Tong Hao, quickly stir fry several times.

3. Add Sauce, stir fry till withered.

4. Turn off heat, pour to a plate. Serve.


1. Don’t add too much seasonings and sauce. The Tong Hao flavor is refresh.

2. Must stir fry very quickly in high heat.

3. Must drain well, otherwise too much water will come out.



8 bunches Tong Ho, appx 250-300 gms, roots removed and grit carefully washed off
8 Cherry Tomatoes, halved
2 cloves Garlic, peeled & minced
3 thin slices Ginger
appx 100gms Asparagus Mushroom (or whatever mushroom available)
1 tbsp Oyster Sauce
1 tsp Brown Sugar
1 pinch ground Black Pepper
4 tbsp Water or more if want it to be soupier


  1.  Make sure every single tong ho leaf is washed as these are gritty and sandy. Flick off water and set aside.
  2. In 1 tbsp vegetable oil, saute minced garlic and ginger slices until fragrant, about 1/2 minute.
  3. Add halved tomatoes and mushrooms. Pour in oyster sauce, water, sugar and pepper. Give them a toss for about 1 minute.
  4. Scatter in tong ho leaves and stir until the leaves have wilted, for about 1-2 minutes.
  5. Dish it out immediately lest the leaves lose too much water and become stringy.
  6. Serve and savour!

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