Stir-Fries
Cold Tossed Purslane
Cold Tossed Purslane is a rustic summer side dish with strong countryside charm. Purslane, also known as "longevity herb" or "five-flavor grass," has thick, succulent stems and leaves with a naturally crisp, tender, and slightly slippery texture, carrying a unique mild sourness. After a quick blanching in boiling water, it is tossed with minced garlic, chili peppers, and a savory-sour dressing – resulting in a spicy, tangy, and refreshing appetizer that cuts through grease. This dish is incredibly simple to prepare, taking less than 15 minutes from stove to table. It's a seasonal favorite on northern Chinese summer tables and a classic representation of wild edible greens.
Main Ingredients
- Fresh purslane (Portulaca oleracea) 500 g
- Garlic (minced) 4-5 cloves
- Dried red chili peppers (or 2 fresh red chilies, sliced into rings) 2-3 pieces
- Toasted white sesame seeds 5 g
- Light soy sauce (brewed) 15ml (approx. 1 tbsp)
- Black vinegar 10ml (approx. 2 tsp)
- White sugar 5 g
- Oyster sauce 5ml
- Salt 3 g
- Sesame oil 5ml
- Chili oil 10ml
- Cooking oil 15ml
Steps
Remove the tough, woody root ends and yellowed leaves, keeping only the tender stems and leaves. Rinse thoroughly under running water 4-5 times until the water runs clear and no sand remains. Purslane grows close to the ground and tends to trap sand – be patient with washing. Drain in a colander.
Remove the tough, woody root ends and yellowed leaves, keeping only the tender stems and leaves. Rinse thoroughly under running water 4-5 times until the water runs clear and no sand remains. Purslane grows close to the ground and tends to trap sand – be patient with washing. Drain in a colander.
Fill a pot with plenty of water (approx. 1500-2000ml) and bring to a rolling boil. Add a few drops of cooking oil and a pinch of salt to the water (helps maintain the vibrant green color). Add the cleaned purslane in batches. Use chopsticks to quickly spread it apart. Strictly control blanching time to 40-60 seconds – remove as soon as the stems and leaves soften and the color turns deep green (overcooking results in a mushy texture and intensified sourness). Immediately remove the blanched purslane and plunge it into prepared cold boiled water or ice water to stop the cooking process (ice water locks in the crisp texture and bright color).
Once fully cooled, remove the purslane and firmly squeeze it into a ball with both hands, pressing out as much internal water as possible (this is critical – excess water will make the final dish watery and bland). Place on a cutting board and cut into 3-4cm long sections. Transfer to a large mixing bowl and gently separate the pieces.
Pile the minced garlic and dried chili segments (or fresh chili rings) on top of the purslane. Heat 15ml of cooking oil in a small pan until it just begins to smoke (about 70% hot). Immediately pour the hot oil with a sizzle over the garlic and chili – this releases a rich, fragrant garlic and chili aroma.
Pour the prepared dressing along the edge of the bowl, then add chili oil (if using) and toasted white sesame seeds. Toss thoroughly with chopsticks from the bottom up, ensuring every piece of purslane is coated with the dressing. Let it rest for 2-3 minutes to absorb the flavors, then plate and serve.
TCM Notes
Purslane: Cold in nature and sour in taste, acts on the Liver and Large Intestine meridians. Rich in norepinephrine (promotes insulin secretion and helps regulate blood sugar), omega-3 fatty acids (extremely rare in plants – helps lower blood lipids and reduce inflammation), vitamins C and E, β-carotene, and abundant calcium, iron, and selenium. Modern pharmacology confirms it has broad-spectrum antibacterial activity (significantly inhibiting Shigella and E. coli), earning it the nickname "natural antibiotic." In TCM, it is known to clear heat, detoxify, cool blood, stop bleeding, relieve dysentery, and reduce swelling – effective for heat-toxin-related bloody dysentery, boils, eczema, and erysipelas. Garlic: Rich in allicin, offering potent antibacterial, anti-inflammatory, and immune-boosting effects. Vinegar & Chili: Vinegar stimulates appetite and protects vitamin C from excessive degradation; capsaicin in chili promotes blood circulation and metabolism. This dish is extremely low in calories (approx. 30 kcal per 100g), high in fiber, and zero cholesterol – an ideal fat-clearing, detoxifying seasonal vegetable.
Suitable for：Those suffering from summer heat with thirst, irritability, or scanty dark urine Patients with bacterial dysentery, enteritis, or damp-heat type diarrhea Individuals with hypertension, hyperlipidemia, or mild hyperglycemia (as adjunct dietary therapy) Those with skin boils, ulcers, or eczema with itching (for cooling blood and detoxifying) People with chronic constipation or accumulated internal toxins Health-conscious individuals focused on weight management and detoxification
Not suitable for：Those with Spleen-Stomach deficiency cold, loose stools, or chronic diarrhea: Purslane's cold nature may worsen abdominal pain and diarrhea Pregnant women (especially in the first trimester) : Purslane may stimulate uterine smooth muscle contractions – traditionally believed to carry a miscarriage risk – strictly avoid during pregnancy Those taking anticoagulant medications (e.g., Warfarin) : Purslane is rich in vitamin K, which may interfere with drug efficacy Those with low blood pressure (use with caution) : Purslane has a mild blood-pressure-lowering effect; excessive consumption may cause discomfort in hypotensive individuals Those with wind-cold colds, fever, or chills: Consuming cold-nature foods during cold-pattern illnesses may hinder the expulsion of pathogens Patients with renal insufficiency and hyperkalemia: Purslane is relatively high in potassium (approx. 480mg per 100g) – strict intake control is required Those allergic to purslane or any of the auxiliary ingredients
