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
- 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.)
- 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.