How to Cook Tatsoi

How to Cook Tatsoi

Looking to try a new vegetable this summer? I just learned how to cook tatsoi. This summer we spotted Tatsoi at our local market. My girls were interested in it and I want to encourage them to try new things. I took their lead. Always up for a food challenge--by that I mean trying something new, I bought a few bunches to bring home.

I was stumped about the leafy green and did some research (thank goodness for the Internets!). Turns out this sweet vegetable is related to Bok Choy which I already know and love. It's crisp, sweet and quick to cook. Once I found that out, I decided to make an Asian stir-fry. Now it is a regular side dish on our table.

Easy Tatsoi Stir Fry

1 bunch Tatsoi cleaned and trimmed of stalks at the bottom (the leafs can hold dirt like a leek or bok choy so be sure to give them a thorough rinse)
1 clove crushed garlic
1 tsp seasame oil
2 tsp. soy sauce
2 tsp grated ginger

Boil a large pot of water. When water is at a rapid boil, add cleaned tatsoi greens. Remove them quickly so the greens don't get soggy and overcooked. I like my veggies nice and crisp. Blanch (drain and rinse under cold water to stop the cooking process) and set aside.

Heat oil, add garlic and stir for abt. 1 minute. Add ginger, stir 30 seconds. Add greens, stir for a few more minutes. Add soy sauce--I recommend going light on this, too much salt can wreck the flavor. Remove from heat.

This is an excellent pairing with salmon or another fatty, meaty fish (you know I have found ways to get my girls to enjoy fish). Enjoy and let me know if you try this vegetable.

NOTE: we keep our ginger in the freezer to keep it fresh. It's also easier to grate when it is frozen.

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