Tatsoi, Two Ways.

The little recognized, better shaped and sized cousin of bok choy. Jack of all trades, master of all: tatsoi is versatilely delicious and veritably nutritious.


Ten Minutes; Serves Two

-1 bundle tatsoi

-¼ cup rice vinegar

-1 tsp sesame oil

-1 tbsp grapeseed or extra virgin olive oil

-1½ tbsp tamari or soy sauce

-1 tbsp ginger, peeled and minced

-1 tbsp maple syrup

-3 scallions, sliced into thin rings

-A pinch of salt

-(optional) 1 tbsp toasted sesame seeds 2 tbsp chopped almonds or chopped peanuts

Combine the vinegar, oils, tamari, ginger, maple syrup, scallions, and salt in a jar with a tight fitting lid. Shake! Until well mixed.

If using sesame seeds, almonds, or peanuts, toast them in a skillet over medium heat, shaking and stirring frequently to prevent scorching.

Prepare the tatsoi as a salad green by slicing across the leaves and stems to make manageable salad bites, discarding the base. Into a salad bowl, they go!

Dress the leaves, pouring, mixing, and tasting until they are clothed to your liking.

Garnish with toasted seeds.



Fifteen Minutes; Serves Two

-1 bundle tatsoi

-3 tbsp high-heat cooking oil, such as grapeseed

-3 cloves garlic, minced

-1 tbsp ginger, minced

-2 tsp maple syrup

-3 scallions, sliced into thin rings

-Salt and pepper to taste

-(optional) red pepper flakes

Prepare tatsoi for flash frying by slicing across the base of the stems to separate the leaves.

Warm the oil in a wok or large skillet over medium-high heat. Add the garlic and ginger, tossing in a generous pinch of salt and stirring until the garlic and ginger begin to brown.

Pour in the maple syrup, stirring to incorporate, and turn up the heat!

Carefully add the tatsoi, stirring quickly and and without stopping until the leaves are well coated in liquid and still structurally intact.

Cut the heat, salt and pepper to taste, and add a dash of red pepper flakes if using.

Garnish with scallions.