Mauritius
Mauritian Chop Suey
Chop suey
Chicken or prawn stir-fried with cabbage, carrot and beansprout in a light cornflour-thickened sauce, eaten over rice in Sino-Mauritian canteens.
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Mauritius
Smothered Greens
Touffé brède
Leafy greens — chayote vine, watercress, mustard leaf or pumpkin shoot — wilted with garlic, onion and a little water until they collapse into their own liquor.
Mauritius
Taro Leaves
Brède songe
The young leaves of the taro plant, sold in tied bundles and cooked down as the most common of the island's brèdes.