So in the CSA you’ll probably encounter a lot of vegetables that you’re not familiar with, unless you’re an experienced gardener or like to experiment with vegetables.
Tatsoi or Pak Choi is one of those not-so-often-used vegetables that falls into the category of Asian green. It can be used like Bok Choy and is excellent in Stir-fries but it is also lovely when used raw. I’ve provided a nice recipe which is served cold…
SERVES 3-4
Ingredients
3 cups Tatsoi, 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
Directions
1. Steam or boil pak choi to desired doneness- a bit firm is always nice.
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. Enjoy!
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