- Stir-Fried Cabbage
- Sautéed Shrimp
- Stir-Fried Water Spinach
- Stir-Fried Sweet Potato Leaves
- Stir-Fried Amaranth Greens
- Stir-Fried Amaranth Greens with Yuba
- Stir-Fried Spinach
- Stir-Fried Spinach with Yuba
- Stir-Fried Pea Shoots
- Stir-Fried Pea Shoots with Shrimp
- Stir-Fried Taiwanese Lettuce
- Stir-Fried Bird's Nest Fern
Stir-Fried Dishes
Stir-Fried Sweet Potato Leaves
Only the most tender parts of Taiwanese sweet potato leaves are selected for further preparation, which involves blanching and stir-frying over high heat. This helps retain the natural flavor of the vegetables and negates the need for heavy seasoning.