‘For happy health, fuel yourself with greens and dreams’
Tatsoi is labelled, vitamin green for its nutrient profile. It is high in calcium and vitamin C as well as folate and iron.
The taste is in-between Bok Choy and spinach, and it cooks quickly. Some recipes call for blanching and ice bathing before stir frying, but I think this is over kill as the leaf quickly wilts as it cooks, and you want to retain some of its texture.
I serve this on its own as an accompanying green, or throw it in with some rice and protein, with a little hoisin to create a complete meal.
Ingredients
- 12 oz Tatsoi
- 2 tbsp. Tamari
- 1 tsp. fresh grated ginger
- 1 tsp. fresh crushed garlic
- 1 tbsp. sesame seeds
Method
- Clean the tatsoi and take off the bulb end (where the leaves join together)
- Add 1 tbsp. EVOO to a deep pan, warm and when shimmering add the ginger and garlic for 10 seconds
- Add the tatsoi and ¼ tsp. salt, mix and cover
- Once the tatsoi is starting to wilt, mix add the tamari
- Take off the heat, serve with sesame seeds sprinkled on top
