Tong Ho with Mushroom & Tomatoes

It took me a while to figure out the name of this vegetable.

Tong ho 2

Tong Ho

I was never told the name before and hence always thought of this as steamboat/hotpot vegetable as I only ever saw it at steamboat restaurants. I’ve never seen it apart from that. But when I saw it at the market, I knew I should try cooking it apart from it’s stereotypical setting. Still in a soupy dish but with more concentrated flavours.

Tong Ho or garland chrysanthemum is a crunchy vegetable that takes very little time to cook. It tastes somewhat pungent in a way that lets you know it’s there but in a gentle way. Not sure if you get what I mean. The leaves are similar to flowering chrysanthemums but I guess this one is more tender and edible. Tong ho 1

I decided to cook it into a simple brothy dish so it stands out on its own. I want to taste the pungency in its full glory, just as how I like to taste every ingredient of every dish I cook. So I made it with:

Tong Ho, Cherry Tomatoes, Asparagus Mushrooms, Garlic, Ginger, Oyster Sauce & Brown Sugar
Tong ho 3

In some vegetable oil, we fry some mince garlic and sliced ginger until they become fragrant.
Tong ho 4

Add the sliced cherry tomatoes.
Tong ho 5

Scatter in the asparagus mushrooms, pepper, sugar and oyster sauce. Mix together.
Tong ho 6

Throw in the tong ho and a tiny splash of water. This vegetable releases A LOT of water.
Tong ho 7

Adjust the seasoning and then serve up.
Tong ho 8

I really love the flavours in this. Very fresh and simple.
Tong ho 10

I tried mine in my little noodle miso soup bowl that night. It went really really well. Tong ho 11

I made Daikon Carrot Chicken Stew as well and I will be sharing it here soon. But for now, the tong ho stood out well. Unique flavour that I think no other vegetables can compare to. So yes, tong ho isn’t just for steamboat or hot pot!

xoxoxo, Jayne

“And I will walk among you, and will be your God, and ye shall be My people.” (Leviticus 26:12)

Line divider

Tong Ho with Mushrooms & Tomatoes
serves 2


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

additional Salt (if needed)

  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!


  1. […] I’ll come up with a different way of preparation. I mean, I have been cooking almost all my veggies with mushrooms lately. I need to get cracking and get creative. Then again, I love my mushrooms. […]

Tell me more!