Brazilian spinach – handful
Sambung – handful
Sweet potato leaves and stem – chopped
Peanut oil – 2 Tablespoon
Peanut – handful roasted and crushed
Coconut flakes – handful roasted
Soy, Ginger and Honey Sauce recipe:
Soy 1/4 cup
Honey 2 Tablespoon
Ginger 2 Tablespoon, grated
Sesame seeds 2 Tablespoon, roasted and ground
Sesame oil 1 Tablespoon
- Heat oil in a wok with high heat.
- Cook the sweet potato stem for a minute then add all green vegetables, add the sauce to taste.
- Cook them until all vegetables are wilted.
- Garnish with crushed peanut and roasted coconut flakes