So earlier today I idly mentioned to a friend who knows her cooking that I wanted to figure out what to do with some tatsoi and rapini I had around. Her suggestion: “Tatsoi salad with sesame vinaigrette & toasted genmai, stir fried rapini with garlic & ginger, sushi rice?” Me: “That sounds like a good idea!”
The rapini recipe I followed was this crispy rapini recipe, though I admit this didn’t quite turn out as I expected, so it was more of a heavy sautee. Not something I normally do with greens because of the overcooking out of the healthy stuff in it, while I should have chopped more of the stems in half, frankly! But still had its points, and while it was more of the brown basmati rice instead of the sushi rice suggested, it was all quite hearty.
The salad was the real focus for me, though, since I’d rarely done tatsoi without cooking it somehow, even if only slightly steamed. I trimmed the stems and chopped up the leaves a bit, while the vinaigrette recipe I chose came from here, and very tasty it was. Happily I’d also had some genmai tea around — it’s essentially a dried tea leaf/fried rice blend — and the added crunch to the salad was a treat.