This week’s box had a new vegetable that I had never heard or tasted before, tatsoi. So, what does one do when you get a new vegetable? Google it, of course.
Tatsoi is an Asian green that goes by many names including spinach mustard, rosette bok choy, and spoon cabbage.
What does tat soi taste like? Tat soi tastes like a milder version of mustard greens and has a texture similar to bok choy. It’s low in calories yet high in minerals, vitamins, and health-promoting antioxidants.
How do you cook with tat soi? Tat soi is most often eaten raw in salads. It’s delicious in soups, or cooked (sauteed, boiled, or steamed) and served as an accompaniment to seafood, chicken, or tofu.
I decided to incorporate it into a stir fry noodle dish and wilt the tatsoi into it.
¼ cup rice vinegar
3 TBS soy sauce
3 tsp sugar
1 TBS plus 1 ½ tsp sesame oil
1/2 med onion diced
2 green onions
2 cloves garlic, minced
1/2 lb shrimp
1/2 green bell pepper, diced
1 bunch tatsoi, sliced and coarsely chopped
6 oz rice noodles
In a small saucepan, heat vinegar, soy sauce, ½ tsp sesame oil and sugar until sugar is dissolved.
Remove from heat.
In a wok or heavy pan, heat 1 TBS sesame oil.
Scramble egg and then remove from pan.
Saute onion until translucent.
Add garlic and pepper and cook until quite fragrant.
Add shrimp; cook for a few minutes until pink.
Add egg and tatsoi
Pour sauce from saucepan into wok and stir well.
Turn off heat and allow tatsoi to wilt.
Serve over cooked rice noodles.
Cook rice noodles according to package directions. When done, rinse briefly with cold water to decrease stickiness.