Ingredients
- 8 cups cold water
- 1 1/2-inch slice fresh ginger, lightly smashed
- 1 ¼ teaspoons kosher salt, plus more to taste
- ¼ teaspoon baking soda
- 2 medium heads chicory, core and outer stalks removed, inner stalks halved crosswise
- 2 tablespoons scallion oil (see recipe)
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Nutritional Information
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Nutritional analysis per serving (4 servings)
51 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 1 gram dietary fiber; 0 grams sugars; 0 grams protein; 837 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
Four to six servings
Preparation
- Place water, ginger, 1 teaspoon of salt and baking soda in a large pot. Cover and bring to a boil over high heat. Add chicory and blanch until bright green, about 10 seconds. Remove from heat, run cold water into the pot, drain well and pat dry.
- Heat a wok or large heavy skillet over high heat. Add the scallion oil and 1/4 teaspoon of salt and use a spatula to coat the pan with the oil. When a wisp of white smoke appears, add the chicory and toss it in the oil, using a chopstick to separate the leaves if they clump together. Stir-fry for 1 1/2 minutes. Season with additional salt to taste. Place in a heated dish and serve immediately.
About 20 minutes
Dining and Cooking