Yam leaves are a leafy green vegetable available at most Asian produce markets (also look for bunches labeled as sweet potato leaves); they are unrelated to the tuber of the same name. John Xiong likes to add red onion to this stir-fry for the sweetness it imparts.
- 1 lb. bunch of yam leaves or chinese water spinach
- 3 tbsp. peanut oil
- 1 small red onion, halved and thickly sliced
- 1 clove garlic, thinly sliced