Spicy Stir-Fried Tatsoi

Photo of baby bok choy from Chanwei from Unsplash

Kick up the heat with our spicy stir-fried tatsoi, a flavorful twist on a classic dish. The tender tatsoi leaves absorb the bold spices and aromatics, creating a mouthwatering symphony of flavors with each bite. Whether served as a zesty side or a hearty main course, this dish is sure to excite your taste buds and add a delicious kick to your meal.

Photo of baby bok choy from Chanwei from Unsplash

Spicy Stir-Fried Tatsoi

Add some zing to your spring meals with Spicy Stir-Fried Tatsoi, a tantalizing dish featuring tender tatsoi greens stir-fried to perfection with a fiery blend of spices. This vibrant and nutritious dish offers a delightful kick, making it a flavorful addition to any seasonal spread.
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Prep Time 15 minutes
Course Salad
Servings 4 servings

Ingredients
  

  • 2 Tbsp olive oil
  • 1/2 tsp whole cumin seeds
  • 1 tsp freshly diced fresh ginger
  • 1 small clove garlic sliced
  • 1 Serrano pepper seeds removed, pepper finely diced
  • 1 medium shallot thinly sliced
  • 4-6 small carrots julienned
  • 1/2 lemon juice and zest of, juice divided
  • 1 small head of tatsoi leaves and stems
  • 2 Tbsp shredded basil leaves
  • Sea salt
  • Water as needed

Instructions
 

  • Heat the oil in a wok over a medium high flare. Add the cumin, and let sizzle for 30 seconds or until the cumin darkens. Add the ginger, garlic and Serrano chili. Cook stirring until garlic starts to color. Add shallots cook stirring 2-3 minutes.
  • Add the carrots. Sprinkle with salt. Stir-fry for 2-3 minutes. Add lemon zest and 1/2 the lemon juice. When it evaporates add 2 Tbsp water. Cook stirring over high heat until the water has almost gone and the carrots have softened, about 5 minutes.
  • Add the tatsoi. Mix into the veggies. Stir-fry for about 2 minutes, then add another tablespoon of water. This will create steam. Cover the wok and lower heat to medium. Cook 1-2 minutes or until the tatsoi stems begin to soften.
  • Remove the lid, raise the heat to medium, and stir-fry until any liquid has evaporated. Add the remaining lemon juice and the basil leaves. Cook 1 minute. Serve immediately.

Notes

This recipe was originally published by the Cook For Your Life blog.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Tatsoi Asian Greens Salad

Photo of chopped bok choy and broccoli from Mor Shani from Unsplash

Enjoy the crisp freshness of tatsoi Asian greens in our vibrant salad. These tender leaves offer a delicate yet satisfying crunch, perfectly embodying the essence of spring. With every bite, savor the natural flavors of the greens, making this salad a refreshing and nutritious addition to any meal or a delightful standalone dish.

Photo of chopped bok choy and broccoli from Mor Shani from Unsplash

Tatsoi Asian Greens Salad Recipe

ChihYu Smith
Enjoy the crisp freshness of spring with a Tatsoi Asian Greens Salad, featuring vibrant tatsoi greens tossed with a medley of Asian-inspired flavors and textures. This light and nutritious salad combines the delicate crunch of tatsoi with the boldness of ranch dressing, creating a refreshing dish that celebrates the essence of the season.
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Prep Time 15 minutes
Course Salad
Servings 6 people

Ingredients
  

Whole30 Ranch Yogurt Dressing

  • 3 Tbsp mayo
  • 1 Tbsp dairy-free milk unsweetened
  • 3 Tbsp coconut yogurt or dairy-free yogurt thick texture, unsweetened
  • 1 Tbsp coconut aminos
  • Coarse sea salt and black pepper to taste

Tatsoi Salad

  • 7 oz carrots about 2 large
  • 7 oz English cucumber or mini cucumbers
  • 2.5 oz tatsoi or baby spinach
  • 2 oz mizuna or baby arugula
  • 2 oz mixed greens of choice
  • 1 Tbsp olive oil
  • Furikake or toasted sesame seeds, optional
  • Coarse sea salt to taste or Takii Umami mushroom powder to replace salt

Instructions
 

  • Mix Whole30 ranch yogurt dressing. Set it aside in the fridge until ready to use.
  • Use a vegetable peeler to shave the carrots and cucumber into ribbons.
  • Add the carrot and cucumber ribbons to a large salad bowl with tatsoi, mizuna, and more mixed baby greens.
  • Drizzle with olive oil and the salad dressing. Start with 3 Tbsp dressing at first and add more, if desired. Sprinkle with furikake, if using. Toss and season with salt to taste.
  • Serve cold and enjoy right away.

Notes

This recipe is originally by ChihYu Smith of the I Heart Umami blog.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Tatsoi Salad with Sesame-Ginger Dressing

Photo of tofu stir fry from Cristi Ursea from Unsplash

“Toss crisp tatsoi leaves in our tantalizing sesame-ginger dressing for a salad that bursts with vibrant flavors and textures. The delicate bitterness of tatsoi perfectly complements the bold and zesty notes of our homemade dressing, creating a harmonious marriage of tastes. With each refreshing bite, this salad offers a delightful journey of freshness and depth, making it a perfect addition to any meal or a standalone delight.

Photo of tofu stir fry from Cristi Ursea from Unsplash

Tatsoi Salad with Sesame-Ginger Dressing

Kalyns Kitchen
Savor the essence of spring with a Tatsoi Salad drizzled in Sesame Ginger Dressing, where tender tatsoi greens are beautifully complemented by the aromatic blend of sesame and ginger. This refreshing salad offers a perfect harmony of flavors, making it a delightful addition to your seasonal menu.
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Prep Time 15 minutes
Cook Time 1 minute
Additional Time 1 hour
Course Salad
Servings 2 servings

Ingredients
  

  • 12 oz Tatsoi leaves
  • 1 Tbsp sesame seeds for garnish
  • 2 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1 tsp grated ginger root
  • 1 tsp Golden Monkfruit Sweetener (see notes)
  • 1/2 tsp sriracha sauce
  • Freshly ground black pepper to taste

Instructions
 

  • Bring a large pot of salted water to a boil. Fill another bowl with cold water and a handful of ice cubes.
  • Wash Tatsoi leaves and cut into thick strips. You can use a salad spinner to rinse.
  • Dump Tatsoi into boiling water, tine for exactly one minute, then drain immediately into a colander and dump into bowl with ice water.
  • While Tatsoi is cooling in ice water, get a plastic bowl with a tight-fitting lid that's large enough to hold all the Tatsoi.
  • Mix dressing ingredients in this bowl, then drain Tatsoi well and add to dressing.
  • Chill in the refrigerator an hour or more, turning bowl over a few times so Tatsoi remains coated with the dressing.
  • To serve, use tongs or a slotted spoon to remove Tatsoi from bowl and arrange on serving plates.
  • Toast sesame seeds for 1-2 minutes in a dry pan and sprinkle over salad. (If using a mixture of sesame seeds, the black ones burn more quickly than the white ones.)
  • Serve immediately. This salad is best freshly made.

Notes

Notes:
I used a mix of black and white sesame seeds, but you can use whichever type you have. Use Gluten-Free Soy Sauce if needed. Instead of monkfruit sweetener, you can use any sweetener you prefer.
This recipe is from Kalyn's Kitchen food blog, who adapted it from Big Oven, who adapted it from the New York Times.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.

Homegrown Bok Choy in Miso Ramen Soup with Poached Egg

Photo of ramen soup with bok choy from Katerina Holmes from Unsplash

Creating a bowl of miso ramen soup with pak choi and a poached egg is a culinary adventure that’s both straightforward and incredibly satisfying. This dish effortlessly marries the umami richness of miso with the tender crunch of pak choi and the creaminess of a perfectly poached egg, resulting in a bowl of comfort and flavor. But it’s not just about the taste; miso ramen is also known for its comforting and soothing qualities, making it the perfect choice for a cozy, satisfying meal. Embrace the ease of preparing this classic soup and savor the delightful flavors and warmth it brings to your table.

Photo of ramen soup with bok choy from Katerina Holmes from Unsplash

Miso Ramen Soup with Pak Choi and Poached Egg

Japan Centre
Miso ramen is known for its comforting and soothing qualities, making it the perfect choice for a cozy, satisfying meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Soup
Servings 1 serving

Ingredients
  

Miso Soup

  • 600 ml water
  • 2 Tbsp red miso paste
  • 1 tsp sesame oil
  • Large pinch of white pepper
  • Sea salt, to taste

Ramen Toppings

  • 1 packet ramen noodles
  • 1 free-range egg
  • 1 pak choi, trimmed
  • 1 spring onion, finely chopped
  • 1 tsp chili oil, optional
  • 1 Tbsp crispy shallots or toasted sesame seeds

Instructions
 

  • Cook the noodles: 
    Put the kettle on to boil. Pour 600ml of boiling water into a saucepan. Add 1 packet ramen noodles and cook on medium heat for about a minute, or until almost cooked according to packet instructions.
  • Prepare the soup base: 
    In a separate little bowl, combine 2 tbsp red miso and steal a few tablespoons of hot water from the saucepan. Stir the miso and 600ml of water together until you get a smooth runny paste.
  • Season the soup base: 
    When the noodles are almost cooked, lower the heat and stir in the miso solution, sesame oil and white pepper. Taste and adjust the seasoning with salt, if necessary.
  • Prepare the toppings: 
    Add 1 pak choi and crack an egg straight into the simmering soup, letting them poach gently with the noodles. Cook until the pak choi is tender and the egg whites turn opaque, scooping the hot broth over the egg to speed up the process if you like.
  • Serve the noodles in a bowl: 
    Carefully scoop the noodles and pak choi into a bowl before pouring the soup and poached egg over them.
  • Garnish and enjoy: 
    Finish with a drizzle of chill oil and a sprinkle of spring onions and crispy shallots/toasted sesame seeds if desired. Enjoy.

Notes

This recipe is from the Japan Centre website.

One-Skillet Bok Choy & Kale with Tofu

Photo of kale greens from Antoni Shkraba from Unsplash

Whipping up a one-skillet dish of bok choy and kale with tofu is both simple and incredibly satisfying. This recipe harmoniously combines the tender greens of bok choy and kale with the protein-rich goodness of tofu, creating a hearty, well-balanced meal in a single pan. Beyond the culinary joy, this dish offers a burst of nutrients, making it a wholesome choice for a quick and flavorful weeknight dinner. Embrace the simplicity of this recipe and savor the delightful flavors and health benefits it brings to your table.

Photo of kale greens from Antoni Shkraba from Unsplash

One-Skillet Bok Choy & Kale with Tofu

Kroger
This recipe harmoniously combines the tender greens of bok choy and kale with the protein-rich goodness of tofu, creating a hearty, well-balanced meal in a single pan.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Main Course
Servings 4 servings

Ingredients
  

  • 1 (14 oz) package extra-firm tofu, drained
  • 3.5 Tbsp soy sauce
  • 1 tsp sesame oil
  • 2.5 tsp rice vinegar, divided
  • 1 Tbsp peanut oil
  • 1 Tbsp ginger, grated
  • 4 green onions, chopped
  • 3 cloves garlic, minced
  • 4 cups bok choy, roughly chopped
  • 4 cups kale, roughly chopped

Instructions
 

  • Cut tofu into ¾” slices, then in half crosswise. Drain on paper towels 15 minutes.
  • In a small bowl, combine 2 tablespoons soy sauce, 1 teaspoon sesame oil and ½ teaspoon vinegar.
  • In a large nonstick skillet over medium heat, add peanut oil. Cook tofu until golden brown, 3 minutes per side. On baking sheet, arrange tofu; brush with soy sauce mixture.
  • In same skillet, cook ginger, green onions and garlic until fragrant. Add remaining 1½ tablespoons soy sauce and 2 teaspoons vinegar. Mix in bok choy; cook until wilted.
  • Mix in kale; cook until wilted. Gently toss in tofu to combine.

Notes

This recipe is from the Kroger website.

Baked Sweet Potatoes with Tatsoi Pesto

Photo of roasted sweet potato from Loren Castillo from Pexels

Baked sweet potatoes with pesto are a delicious and satisfying dish that combines the natural sweetness of sweet potatoes with the vibrant flavors of homemade pesto. With minimal preparation and a handful of ingredients, you can create a wholesome and flavorful meal or side dish. The creamy and tender flesh of the sweet potatoes pairs perfectly with the fresh and herbaceous pesto, creating a delightful balance of flavors. Whether enjoyed as a vegetarian main course or as a flavorful side, this dish is a nourishing and easy way to incorporate the goodness of sweet potatoes and the boldness of pesto into your meals.

Photo of roasted sweet potato from Loren Castillo from Pexels

Baked Sweet Potatoes with Tatsoi Pesto

Jessi from Jessi's Kitchen
Baked sweet potatoes with pesto are a delicious and satisfying dish that combines the natural sweetness of sweet potatoes with the vibrant flavors of homemade pesto.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Servings 4 people

Ingredients
  

  • 1 bunch tatsoi (4 cups chopped)
  • 1/2 cup fresh basil
  • 3 cloves garlic
  • 1/2 cup pecan halves
  • 3/4 cup grated Romano cheese
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 2 tsp honey
  • 1/3 cup lemon juice
  • 1/4 cup olive oil
  • 4 medium sweet potatoes (baked)

Instructions
 

  • Remove the bottom few inches of the tatsoi and then loosely chop the rest. Add it to the food processor with the basil, garlic, pecans and romano and pulse in to small pieces.
  • Add the oregano, pepper, salt, honey, lemon juice and olive oil and pulse until combined.
  • Serve over baked sweet potatoes and store the rest of the pesto in an airtight container in the refrigerator.
  • Feel free to get creative and add any of your favorite toppings or protein.

Notes

This recipe is courtesy of Jessi from Jessi's Kitchen.