Myanmar - Chayote Leaves or Gourd Leaves with Soybean Powder

Chayote Leaves or Gourd Leaves with Soybean Powder

For good results, a wok or heavy, deep frying pan with rounded bottom should be used to facilitate tossing of vegetables over high heat.

Ingredients

-       4 cups sprigged chayote or gourd leaves

-       1 onion, sliced

-       2 medium tomatoes, chopped

-       2 tablespoons oil

-       A pinch turmeric

-       2 green chilies

-       Salt to taste

-       1 tablespoon soybean wafer powder OR 1/2 teaspoon canned hot bean paste

Directions

-       Sprig chayote leaves into 2 inch lengths of leaf and tenderest stems only.

-       Draw off stringy 1 sheath with knife and have everything smooth and tender.

-       Wash and soak in water.

-       Heat oil. Add turmeric, then onions, and fry till onion is clear.

-       Put in tomatoes and whole green chilies and simmer, covered, till tomato juice is incorporated.

-       Add greens and salt, toss lightly, cover, and cook till greens are tender.

-       Then add soybean powder or paste and toss again.

Alternatives to this recipe: mustard leaves or pumpkin leaves.

Vegetables done without any enriching agents are delicious if they are very freshly plucked and tender and cooking is quick.