I usually buy Tatsoi from Chinese supermarkets but I have also seen it at the farmer’s market once or twice. If you see it, try it out. It comes in clusters of long pale green stems with darker green round leaves at the end, kind of like if you put bok choy in front of a fun house mirror. (If you’re not familiar with bok choy, it has a fatter rounder stem side and narrows as you get up to the leaves.)

Tatsoi 2

The taste is closest to Bok Choy and you can use it as a substitute in anything you would use bok choy in. Here, I just sauteed it in a little vegetable oil with some thinly sliced garlic. It’s a perfect simple side dish.

Sauteed Tatsoi with Garlic

posted by jessica at 03:16 PM Filed under Basics. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.