Comments on: Stir-Fried Tatsoi a la Marketman

By: paeng

paeng — Wed, 18 Apr 2012 05:57:39 +0000

Can also be topped with slices of fried tofu.

By: rita

rita — Mon, 16 Apr 2012 19:46:01 +0000

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 :)

By: joey

joey — Sat, 14 Apr 2012 05:45:07 +0000

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

By: charly

charly — Fri, 13 Apr 2012 17:28:25 +0000

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

By: betty q.

betty q. — Fri, 13 Apr 2012 16:09:07 +0000

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!

By: britelite

britelite — Fri, 13 Apr 2012 14:06:28 +0000

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

By: atbnorway

atbnorway — Fri, 13 Apr 2012 11:05:13 +0000

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

By: Footloose

Footloose — Fri, 13 Apr 2012 10:44:27 +0000

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.

By: pixienixie

pixienixie — Fri, 13 Apr 2012 09:36:31 +0000

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.

By: kcmc

kcmc — Fri, 13 Apr 2012 08:32:36 +0000

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.