What is it?
Asian pennywort has scalloped, large green leaves with long, sleek stems. The plant can be eaten raw or cooked like a green, but is used in ways that differ by culture and tradition. For example, it is eaten as a leafy green in Sri Lankan cooking, but is also stewed into teas and blended into refreshing, sweet drinks in Vietnamese cuisine. Asian pennywort is also known to provide cardiovascular benefits; powdered forms are often found at health food stores.
Sweet, sour, spicy, salty: This classic noodle stir-fry is one of the best examples of the marvelous flavor and texture contrasts that characterize Thai cooking. Rice noodles, dried shrimp, and…