Stir-fried yam leaves with chilies and Sichuan pepper

I found these leaves at the Belmont Farmers Market a few years ago and had to ask the vendor what they were. I took home a bunch and made a simple stir-fry with garlic, and I fell in love with them. Today, when I see them at Asian grocery stores or farmers' markets, I cannot leave without at least one (usually two) bunches. Yes, this is my crack!

Called yam leaves, or sometimes sweet potato leaves, they are beautiful, heart-shaped leaves with a very delicate flavour and silky texture.

This is an amazing recipe that contrasts the delicate flavour of the yam leaves with the tongue-numbing Sichuan peppercorns. These small berries, made famous by the spicy Sichuan cuisine, are neither peppers nor chiles but from a different species of plant. They feel like they numb your tongue, but in reality, they are super-activating the sensors on your tongue so that you taste your food more intensely. More on this amazing ingredient here.

This excellent book on Sichuan cooking is a must-have on every bookshelf. The recipes range from the simple, like this one, to the more complex and involved. This is a book I'm slowly getting into, with lots of unique and fun recipes to try.

For more recipes from this cookbook, click here.

Ingredients:

2 bunches, about 2 lbs, yam leaves, or other Asian greens of your choice, see notes

6 garlic cloves, finely sliced

8-10 dried arbol chiles, cut into 1-inch pieces, and the seeds shaken out

1-1 1/2 tablespoons whole Sichuan peppercorns

3 tablespoons oil

1 tablespoon roasted sesame oil

Salt to taste

Take the leaves off their stems, the tops of the stems are tender and delicious, and wash them well. Set aside.

Start heating the oil in a wok or shallow pan. Add the garlic and fry till golden. Add the chillies and Sichuan peppercorns. When they start to darken, do not burn them; add the yam leaves and salt and stir-fry. When the yam leaves are wilted and cooked, remove them. Drizzle with the sesame oil and serve immediately.