Purslane Salad – Cold Dish

Putonghua : liang ban yen cai

Ingredients
Purslane  250 g              Small Red Pepper  3 pcs              Fried Sesame  some

Sauce
Salt  1 tbsp                      Sugar  2 tbsp                      Light Soy Sauce  1 tbsp
Seasame Oil  1/2 tbsp                  White Rice Vinegar  2 tbsp  

Steps
1) Wash and clean the purslane, pluck the top parts of purslane, leaves together with tender stalks
2) Pluck the large leaves from the hard stalks,  only the leaves, hard stalks not to be used
3) Heat pan with water, add in 1 tbsp of salt, add in plucked purslane, stir gently
4) Cook for 60 seconds then drain up quickly, soaked immediately by chilled ice water
5) Remove seed of red pepper, shred into tiny, add into a container, mix with sauce
6) Drain dry up purslane after chilled 10 minutes, add in to container with sauce
7) Mix gently well, place onto a flat plate, sprinkle on sesame, serve

Remark
tbsp – table spoon
To make this dish as you want to have, preserved and re-chilled is not good.