Stir-Fried Yam Leaves with Onions
1-lb. bunch of yam leaves or chinese water spinach
3 tbsp. peanut oil
1 small red onion, halved and thickly sliced
1 garlic clove, thinly sliced
1. Cut off and discard the main stems from yam leaves or chinese water spinach, so that you are left with only the leaves with their small, tender stems attached. (You should have about 1⁄2 lb.)
2. Heat oil in a wok over high heat. Add onions and garlic. Stir-fry quickly until fragrant, about 30 seconds. Add yam leaves and salt to taste and stir-fry until leaves are just wilted and onion is crisp-tender, 2–3 minutes more. Transfer to a large platter and serve promptly with steamed rice, if you like.