Instructions

1. 1

   Clean soil from shepherd's purse roots thoroughly and split thick stems lengthwise.

2. 2

   Blanch in salted boiling water for 20 seconds, then cool in cold water and squeeze out moisture.

3. 3

   Mix chili flakes, fish sauce, minced garlic, sweet rice paste, and sugar to make seasoning.

4. 4

   Add seasoning to the greens and toss evenly so stems do not clump.

5. 5

   Finish with sesame seeds and rest in the fridge for 2 hours to settle flavors.

Tips

Nutrition (per serving)