Photo Credit: Thadah Wah


Similar to spinach, tatsoi grows in rosettes close to the ground and is cold tolerant. It has a mild mustard flavor and is good raw in salads or lightly cooked.

All Asian greens can be chopped up, crunchy stems and all, and cooked sauteed or stir-fried. They are tasty with garlic, ginger, and chilies in a stir-frycurried with coconut, or cooked in broth. If you'd rather not go in an Asian direction, then just pretend they're raab or spinach and make this green panini or this go-to pasta with greens and garlic

STORAGE: Store tatsoi in an open bag in your refrigerator for several days or up to one week. 

RECIPE: Ginger Beef Stir-Fry with Tatsoi & Jasmine Rice from Blue Apron
serves 2

1 Cup Jasmine Rice
8 Ounces Tatsoi
3 Scallions
2 Cloves Garlic
1 Bunch Thai Basil
1 Small Piece Ginger
10 Ounces Top Round Steak
2 Tablespoons Soy Sauce
¼ Cup Hoisin Sauce

1. In a small pot, combine the rice, 2 cups of water, and a big pinch of salt. Heat to boiling on high, then cover and reduce the heat to low. Simmer 15 to 20 minutes, or until the liquid is absorbed and the rice is cooked through. Fluff the finished rice with a fork.
2. While the rice cooks, wash and dry the fresh produce. Cut the tatsoi into bite-sized pieces. Slice the scallions. Peel and roughly chop the garlic. Peel and mince the ginger. Pick the Thai basil leaves off the stems. Thinly slice the steak.
3. In a large pan, heat some oil on high until hot. Add the sliced beef and season with salt and pepper. Cook 2 to 3 minutes, or until browned, stirring occasionally. Transfer the stir-fried beef to a plate, leaving behind any juices in the pan.
4. In the same pan used for the beef, add a little more oil and heat it on medium-high. Add the garlic and ginger; cook for about 30 seconds, or until fragrant. Stir in the tatsoi, soy sauce, half of the hoisin sauce, and half the scallions. Cook 2 to 4 minutes, or until the vegetables are softened and coated in the sauce. Add the stir-fried beef back to the pan and cook until heated through and coated in the sauce. Remove from heat.
5. Divide the rice between 2 plates. Top each with the beef and tatsoi stir-fry. Garnish each with the Thai basil, remaining hoisin sauce, and remaining scallions. Enjoy!



Pearl Barley and Tatsoi Soup


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