Tong-hao leaves have very particular scent and flavor, in a similar way like arugula. Tong-hao porridge brings out the flavor of the leaves best and its combination with peanuts and white pepper is a magic touch passed along from Popo's generation.
- a bunch of Tong-hao leaves, finely chopped
- 1 egg, beaten
- 2 tbs tapioca starch, mixed with 2tbs water
- 1 cup of water
- 1 tsp white pepper
- salt
- a handful of roasted small peanuts, crushed
- heat cooking oil in a saute pan over medium heat, add finely chopped Tong-hao leaves, cook for a couple of minutes till the color turns bright green
- add water, salt, stir and cook for two more minutes till the broth turn bright green
- slowly add egg, stir to mix well
- add starch mixing to the pan, stir and mix well, turn off the heat.
- add white pepper
- serve hot over a steamed rice bowl, sprinkle the crushed peanuts on top.
