13 Apr2012

Here’s one of the simplest, tastiest vegetable stirfries you can do in less than five minutes. Wash and dry some fresh tatsoi, here roughly 4 inches in length, and cut in two or three. Slice several fresh shiitake mushrooms and some onions. Heat a wok over high heat, add some peanut or vegetable oil, saute the onions for a few seconds, followed by the mushrooms, add some oyster sauce or alternatively some soy sauce and xiaoshing rice wine, then the tatsoi and toss for a little longer until the leaves are just wilting. Season with some salt and pepper if necessary and serve with a nice bowl of white rice. Fresh, simple, easy. You can do this with any number of greens like pechay, spinach, etc. The mushrooms bring a pseudo meatiness so the absence of a protein is not obvious. Yum.

 

COMMENTS:

  1. Betchay says:

    Easy, simple,delicious and healthy dish like this makes life easier. Thanks MM for all your great ideas!

    Apr 13, 2012 | 8:24 am

     
  2. bakerwannabe says:

    Thank you MM for introducing new produce. I have never heard of this vegetable until your post. This will probably be good also made into salad.

    Apr 13, 2012 | 8:54 am

     
  3. The Napolis says:

    Wow! This is really mouth watering. I have never heard of this vegetable. Thanks for sharing this to us.

    Apr 13, 2012 | 10:25 am

     
  4. Lalaine says:

    is tatsoi similar to bokchoy?

    Apr 13, 2012 | 11:30 am

     
  5. Marketman says:

    Here’s another link to some tatsoi leaves for reference…

    Apr 13, 2012 | 11:44 am

     
  6. Papa Ethan says:

    It’s rather curious how our vegetables (and herbs) seem to have a chinese ring to their names: tatsoi, takway, kangkong, petchay, talong, sitao, batao, wansoy, kuchay, luya… =)

    Apr 13, 2012 | 1:07 pm

     
  7. PITS, MANILA says:

    The vegetable looks familiar, but I didn’t know it was called TATSOI … Your dish looks very appetizing!

    Apr 13, 2012 | 2:32 pm

     
  8. kcmc says:

    been seeing a lot of this veggie here and i have been calling it ‘baby pechay’ he.he.he. never thought it is called something else…now, i will start calling it by its real name tatsoi..thanks mm.

    Apr 13, 2012 | 4:32 pm

     
  9. pixienixie says:

    Like kcmc, I didn’t know they were called tatsoi either. This sounds and looks yummy! I’ve been using the same ingredients for my stirfries, but I use togue/bean sprouts instead of tatsoi and other leafy vegetables. And I do sub meat with mushrooms every so often, but most of the time I go for chicken or beef strips.

    Apr 13, 2012 | 5:36 pm

     
  10. Footloose says:

    We are geographically close to China and a congenial target for its population overflow if not for the mercantile instincts of its inhabitants even long before the arrival of Western colonists. It’s not surprising at all to find then their influence on our food culture. Dou/Tau , their word for (soy)bean, for example, can be heard in our own batao, sitao, gualantao, tokwa, taosi, etc. and cai, their word for leafy vegetable find its way into our pechay, kinchay, and Papa Ethan’s unchay and kuchay, etc.

    As to talong, I do not know. Its equivalent in Mandarin is qiezi. Its enunciation is often coached out of people posing for photographs to elicit a facial expression similar to a smile.

    Apr 13, 2012 | 6:44 pm

     
  11. atbnorway says:

    Wow, this is one of those uncomplicated stirfries but very satisfying—almost a comfort food!

    Apr 13, 2012 | 7:05 pm

     
  12. britelite says:

    am bad pero if I need to put protein what would be best?

    Apr 13, 2012 | 10:06 pm

     
  13. betty q. says:

    Britelite…protein add ons…say for instance 1 pound thinly sliced beef or pork(cut across the grain) marinated in a touch of sesame oil, salt/pepper, 1/2 tsp. baking soda, 1 tbsp. cornstarch (not much), a touch of dry sherry or rice wine, 1 1/2 tsp. ginger juice (optional), 1 tsp. sugar, 1 eggwhite. Mix that all up real good! Let it sit for about 30 minutes in the cooler. When ready to cook, heat up your wok till hot, add oil and whn it is smoking hot, stir fry the meat for about 3 minutes. Remove from wok and then stir fry your vegetables. When done, add the meat and give it a quick stir fry. Another protein…thinly sliced chicken breast marinated as above. If you are vegetarian….deep fried tofu!

    Apr 14, 2012 | 12:09 am

     
  14. charly says:

    Wow I have seen them in the chinese market in LA… I should try them…

    Apr 14, 2012 | 1:28 am

     
  15. joey says:

    This is just the sort of quick Asian-style stir fry I like to make when we need veg quick! Yummy!

    Apr 14, 2012 | 1:45 pm

     
  16. rita says:

    that sounds like a very good side dish. thanks for adding the substitutions for tatsoi, because i don’t think i’ll ever find that here in germany :)

    Apr 17, 2012 | 3:46 am

     
  17. paeng says:

    Can also be topped with slices of fried tofu.

    Apr 18, 2012 | 1:57 pm

     
 

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