Thai rice noodles with tatsoi


Another dish suggested by the latest basket, thanks to a provided recipe from the newsletter reproduced below. Said recipe called for chicken but I substituted sliced baked tofu without a worry — that said, this is not a vegetarian dish due to the use of oyster and fish sauce. Variants can be suggested I’m sure!

1 pound noodles rice noodles
2 tablespoons oyster sauce
1 1/2 tablespoons fish sauce
1 teaspoon arrowroot
1 cup stock
3 tablespoons vegetable oil
3 cloves garlic finely minced
1 block baked tofu, thinly sliced
1 small bunch of tatsoi, chopped
1 tablespoon tamari soy sauce

Soak the rice noodles, or prepare according to package directions.

In a small bowl, mix together the oyster sauce, fish sauce, arrowroot
& chicken stock.

In a wok or large skillet, heat the oil over high heat. When the oil
begins to smoke, add the garlic & tofu. Stir-fry until the tofu
is just cooked through, about 3-5 minutes.

Add the noodles & the tamari. Toss to mix. The noodles should become a little golden & crisp on the edges.

Add the tatsoi. Stir fry rapidly for a few minutes, then add the sauce; cover & cook for a few minutes to allow the greens to cook down.

Toss to mix. Cook, stirring frequently, until the sauce thickens or another 1-2 minutes.

Sauteed rapini with rice and tatsoi salad


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.

Tatsoi salad with sauteed marinated tofu and fresh dressing

Yay the salad!

A bit of a classic ‘see what you got, make something out of it’ situation. I stumbled upon this recipe while wondering what to do with the tatsoi, as I’ve done enough steaming and sauteeing of it to last me for a while. The dressing was the best touch, no question.

Sauteed tatsoi and tofu, plus toasted olive bread


Basic, tasty, simple and great. A little margarine and parmesan on top of the bread for effect. Going uncomplicated has its virtues.

Trying something different with tatsoi


Too often I’ve done a stirfry; this time around I went for a cold sesame recipe. Delicious! (The pita was warmed and eaten with hummus — low key but filling.)

3 cups pak choi, roughly chopped
4 green onions, sliced
1 1/2 tablespoons soy sauce
1 1/2 tablespoons mirin or rice wine vinegar
1 pinch sugar
2 tablespoons dark sesame oil
2 tablespoons sesame seeds

1. Steam or boil pak choi to desired doneness (we like ours to still be a bit firm).
2. Drain choi in a colander and use a wooden spoon to push the choi against the sides of the colander and squeeze out as much water as possible.
3. Once choi is as dry as possible, whisk together soy sauce, vinegar, sugar and green onions in a glass or ceramic bowl. Add choi and toss to coat.
4. Allow to chill in the fridge for one hour.
5. Just before serving, add the sesame oil and sesame seeds and toss to coat.