Available this week we had Tatsoi, an Asian green similar in many ways to Baby Bok Choy. Tatsoi grows well in cold temperatures, so it is one of the first crops we see in early Spring, as growers feel comfortable planting it during the winter. Like Bok Choy, the flavor of Tatsoi is subtle and mild, but still distinctive. Unlike Bok Choy, Tatsoi stems are thin and tender, so they do not need to be separated from the leaf or treated differently during cooking, in many ways this makes Tatsoi a more versatile green.
Tatsoi can be used raw, as in salads. A nice ginger or hot dressing goes great on a Tatsoi salad. Or, tatsoi can be sauteed lightly for a more tender product. It will begin to wilt and soften after just 30-60 seconds of saute, so keep a close eye on it 1-2 minutes is generally plenty of time to saute Tatsoi. Cooked Tatsoi goes great with Asian flavors such as ginger, soy sauce, and sesame oil, or you can go Italian with garli and olive oil. It can be used as a substitute for bok choy in many dishes.
Below is a simple Asian inspired Tatsoi dish from Kalyn's Kitchen. The photo also comes from Kalyn's Kitchen.
http://www.kalynskitchen.com/2008/07/chilled-wilted-tatsoi-salad-recipe-with.html
