I don't usually expect much in the way of leafy green vegetables from San Wang Restaurant in San Francisco. I usually order their spicy egg plant or dry-fried green beans - both highly seasoned dishes. This restaurant is owned by Chinese owners who have lived in Korea and the wait staff speaks fluent Korean. Their approach to vegetables seems very different form Cantonese restaurants.
I was surprised to find their chowed pea sprouts cooked to perfection, the bright green of the vegetables still vivid and appealing. Seasoned simply, it was a great accompaniment to the braised fish and hand pulled noodles.
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