Stir-fried Chinese Leaves with Dried Prawns

Peking cabbage, or Chinese leaves, was one of the most available Chinese vegetables in Chicago’s Chinatown grocers. A hardy vegetable, it is easy to grow in large quantities on small plots. Most of my Chinese-American friends remember this as a regular part of their families’ home cooking.

The leaves have a mild but distinct taste, and a sweetness that is enhanced the more they are cooked. My mother often simply stir-fried them with dried prawns, as in this recipe. I suggest soaking