I’ve made my stance clear–we need to move past bok choy. Bok Choy is so 2003. Turns out yams–the familiar tuber we all know and love–which for some bizaree reason we put marshmallows on once a year, has leaves, that when blanched and stir-fried are quite delicious.
- one bunch yam leaves, stems removed
- 1 large, or 2 medium cloves garlic, minced
- thai chilis, as many as you can handle, minced
- 1 tbs light soy sauce
- 1 tbs chicken stock or vegetable stock
- 1 tsp sugar
- splash of fish sauce
- peanut oil
- crispy fried shallots
- large pot
- small bowl
- large bowl
1) Blanch the greens. Bring a large pot of water to a boil, adding 1 tsp baking soda. Plunge the yam leaves into the boiling water. After a few minutes transfer to an ice bath. When the leaves are cool, place them in the colander and press down on the greens, squeezing out as much water as possible.
2) Make the sauce. In a small bowl combine the stock, soy sauce, fish sauce and sugar.
3) Stir-fry the greens. Coat a wok with peanut oil, over high heat. When it starts to smoke add the garlic and chili, stirring for a few seconds. Add the greens and stir-fry for another few minutes. Make a well in the center of the greens and add the sauce. When it bubbles, stir into the greens until they are well-coated. Add some crispy shallots and stir. Transfer to a serving dish. Top with additional crispy shallots and serve.