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.)
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.
the photos are so pretty!
Jessica,
we had duck stir fry last night, this would have gone so well, we both love Bok Choy! So simple but looks delish!
i luv vegetable soup..
now i feel hunGGhryss.
tQ yoo, good green.
terima kasih.
That’s exactly how I always cook my vegetables – evoo, crushed garlic and some crushed red pepper flakes. Nice and simple. I can never understand why people add bacons to greens, like with brussel sprouts. Perhaps I just have a bland palate
check this very funny ‘garnish’ from the bottoms of the vegetable!
http://www.flickr.com/photos/absoluteanni/3430786448