Tatsoi

Tatsoi Recipes

 

Availability: July-November

Storage tips: Refrigerate in a plastic bag. Tatsoi should last at least a week.

How to eat: TATSOI HEADS = Tatsoi is a shiny dark green Asian vegetable, similar to its relative Bok Choi, that can be eaten raw or cooked. In fact it is so versitile in the kitchen as well as in the field that we call it "Summer Spinach"! The entire plant is edible and a good basic rule is that the stems will take a little longer to cook than the leaves so add them first. We enjoy tatsoi raw in salads, cooked into quiches, stir-fries, and Asian-inspired soups. It's delicious with soy sauce.  BABY TATSOI = Baby leaf that can be used as is in salads or cooked as metioned above.

How to preserve:  Freeze raw and chopped in a ziplock to use in cooked applications.  Texture will not be quite as crunchy and crisp as fresh.  Or try using it to make "Flavor Bombs" as below.

This recipe is so flexible.  You can substitute for whatever you don't have with whatever you do have!  Great idea for preserving greens when you have too many!

  • 1/2 cup cilantro
  • 1/2 cup parsley
  • 1/2 cup basil
  • 3 cups greens!  (Tatsoi summer spinach, regular spinach, kale, bok choy, swiss chard, etc.) 
  • 1-2 cloves garlic, peeled (or two garlic scapes)
  • 1-2 TBLS peeled and chopped fresh ginger

Wash all the herbs and greens.  Blanch the herbs and greens in a pot of boiling water for about 30 seconds. Cool ASAP in a bowl of ice water.  Drain. Blend garlic and ginger until you have a smooth, dark green purée. If it’s too thick, add a little water, about 1 tablespoon at a time. Pour purée into an ice cube tray and freeze.

To use in fried rice, add a few cubes to the pan once the vegetables and any other protein are cooked and the rice is translucent; keep stirring as the cubes melt and coat the rice. Season and serve.
 

You can make this with any Asian greens like tatsoi, Chinese leaf cabbage (Tokyo Bekana), pac choi, or even cabbage (though cook it longer).  Try this quick and easy way to cook these greens and you will be hooked!

2 tablespoons oil
2 tablespoons sesame seeds
4 teaspoons peeled, minced gingerroot
1-2 garlic scapes, minced
2 bunches Asian greens, chopped
2 tablespoons soy sauce
4 teaspoons rice vinegar (or other vinegar)

In oiled hot skillet, add sesame seeds.  Stir until they pop. Add ginger and garlic scapes, stirring for 1 min.  Add the greens and 1 TBLS soy sauce. Cook, covered, for 1 min. Uncover and sauté for 1 or 2 minutes more, until the greens are tender but still bright green.  Stir in more soy sauce and vinegar to taste.

3 tablespoons butter or coconut oil
1 bunch of tatsoi, stems chopped into 1” pieces and greens separated from stems
2 teaspoons minced ginger root, peeled
1 clove garlic, minced
1½ teaspoons soy sauce

Heat butter in skillet on medium and add ginger and tatsoi stems. Saute, stirring, until wilting about 5minutes.  Add garlic and tatsoi leaves and sauté, stirring until leaves wilt about 2 minutes. Add soy sauce, stir to mix and serve hot.

Availability: July-November

Storage tips: Refrigerate in a plastic bag. Tatsoi should last at least a week.

How to eat: Tatsoi is a shiny dark green Asian vegetable, similar to its relative Bok Choi, that can be eaten raw or cooked.  In fact it is so versitile in the kitchen as well as in the field that we sometimes call it "Summer Spinach"!  The entire plant is edible and a good basic rule is that the stems will take a little longer to cook than the leaves so add them first.  We enjoy tatsoi raw in salads, cooked into quiches, stir-fries, and Asian-inspired soups.  It's delicious with soy sauce.