Recipe and picture update
Thankfully the leaves don’t taste anything like the root! I still have yet to acquire a taste for yam….
I believe that these vegetables were only introduced to 99 ranch a few years back – they are reminiscent of my favorite vegetable when I was growing up: on choy (water spinach). Apparently my parents ate this growing up as it was widely available (and cheap!) Too bad it’s not cheap here.
- Yam leaves (one bunch)
- Sesame oil (1 tbs)
- 1 tbs garlic, minced
- 1 tbs ginger, minced
- 2 tbs green onions, chopped fine
- Soy sauce (~ 1 tbs)
- 1 tbs canola oil
1. Wash and remove branches from main stem. Discard any stems that look tough, old, or have a diameter greater than 1.5 mm. Bring water in wok to a boil. Boil yam leaves for 3-4 minutes (or until slightly wilted). Drain leaves in a colander and place on serving platter.
2. In a wok, heat canola oil and add garlic, ginger, and green onions. Stir until fragrant. Add sesame oil and pour over vegetables. Splash soy sauce over vegetables and serve.