炒红薯叶 (Stir-Fried Sweet Potato Leaves)
Dinner @ '成都印象' in Chengdu.
I was amazed and pleased to see sweet potato leaves on the menu. This is an 'old world' dish, a 'relic' of the past, but seemingly finding new interest and space in this age of new taste discovery.
In Sichuan, they are stir-fried with dried chillies for a good green crunch. This is a nice dish but I must confess I prefer the version back home, stir-fried with sambal belachan, with the sambal giving the vegetable a more defining taste!
炒红薯叶 (Stir-Fried Sweet Potato Leaves)
Dinner @ '成都印象' in Chengdu.
I was amazed and pleased to see sweet potato leaves on the menu. This is an 'old world' dish, a 'relic' of the past, but seemingly finding new interest and space in this age of new taste discovery.
In Sichuan, they are stir-fried with dried chillies for a good green crunch. This is a nice dish but I must confess I prefer the version back home, stir-fried with sambal belachan, with the sambal giving the vegetable a more defining taste!