Blanched sweet potato greens with crispy shallots (Tàng qīngcài) from The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition (page 42) by Hannah Che

  • crispy fried shallots
  • vegetarian oyster sauce
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute spinach, pea shoots, or other greens for sweet potato greens. You may use the Crispy fried shallots & shallot oil recipe on p. 302.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute spinach, pea shoots, or other greens for sweet potato greens. You may use the Crispy fried shallots & shallot oil recipe on p. 302.

  • nutrica6 on September 01, 2023

    Delicious and simple side dish. Very easy to make. Worked well with broccolini. Can even use store bought fried onions for a shortcut.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.