4 teaspoons dry mustard powder4 teaspoons water1/2 teaspoon mirin1 1/2 teaspoons low-sodium soy sauce3/4 teaspoon sugar1/4 cup canola oil4 skinless, boneless chicken breast halves (about 6 ounces each)Salt and freshly ground pepper1 head of bok choy or tat soi, or 2 bunches baby1 tablespoon rice vinegar1 bunch arugula Preheat the oven to 425°. In a … Continue reading Mustard Glazed Chicken with Arugula and Bok Choy
Chinese-Style Komatsuna
Delicious and nutritious side-dish featuring komatsuna 2 bunches of greens (komatsuna, tat soi, bok choy, spinach, or kale 1 TB soy sauce 1 pinch salt 1 dash sesame oil Cut the greens into bite-sized pieces. Divide the stem portions from the leafy portions. Next, heat the oil in a frying pan, and fry the stems. … Continue reading Chinese-Style Komatsuna
Tahini-Soy Sauce Greens
Works well with either bok choy, tat soi or komatsuna 1 head bok choy or bunch komatsuna 1/4 cup tahini 1-3 tablespoon water or lemon juice 1-2 teaspoons soy sauce to taste Wash and coarsely chop greens. Put stems into a steamer for two minutes; then add the leaves and steam for three to four minutes, … Continue reading Tahini-Soy Sauce Greens
Buckwheat Noodle Dish
From Fields of Greens, by Annie Somerville Ingredients: ¼ lb. Fresh shiitake mushrooms head of tat soi or bok choy salt to taste 6 oz. dried buckwheat (soba) noodles 2 TB oil 3 garlic cloves, finely chopped 1 TB grated fresh ginger 1 to 2 jalapeno chilies, finely sliced 1 scallion, thinly sliced on a … Continue reading Buckwheat Noodle Dish
Pad Tai with Tatsoi and Spicy Peanut Sauce
From BlueApron.com Ingredients 8 oz. Baby tat soi 3 cloves garlic 2 chicken breasts or 1 package tofu 1 TB peanuts 1 bunch cilantro ginger, to taste 1 lime 7 oz. Rice noodles ¼ c. peanut butter 2 TB mirin 2 TB soy sauce 2 tsp. Sesame oil 1 TB Sambal Oelek (optional) 1 TB … Continue reading Pad Tai with Tatsoi and Spicy Peanut Sauce
Tatsoi with Avocado and Egg
From theSweetBeet.com Ingredients a handful of tat soi, kale, chard, bok choy, or collards one fried egg avocado, sliced bread (preferably rye or another dark bread) salt and pepper to taste hot sauce (if desired) Directions 1. Saute the greens in olive oil or butter until just wilted. 2. Fry the egg 3. Assemble your … Continue reading Tatsoi with Avocado and Egg
Fresh Greens Pasta Pie
in From Asparagus to Zucchini, 3rd ed. Ingredients 6 oz. Vermicelli pasta2 TB butter or margarine, softened1/3 c. grated Parmesan cheese5 eggs2 tsp. Cooking oil1 small onion or bunch scallions, chopped2 c. chopped tat soi, spinach, endive or other greens1 c. shredded mozzarella cheese1/3 c. milksalt and pepper to tastedash nutmeg Directions 1. Preheat the … Continue reading Fresh Greens Pasta Pie
Asian-Style Vegetable Noodle Rainbow Platter
From Asparagus to Zucchini, 3rd edition. ½ lb. thin or medium Chinese noodles (fresh or fried) 5 TB sesame oil, divided ½ c. peanut butter 2 TB sugar 4TB soy sauce 4 TB red wine vinegar 8 TB water 1 TB hot bean sauce (or to taste) 3-4 c. of a variety of fresh, crisp … Continue reading Asian-Style Vegetable Noodle Rainbow Platter
Browned Butter Pasta with Tat Soi
From appetiteForChina.com Ingredients Pasta of your liking, preferably curved or with ridges ½ stick unsalted butter salt and pepper bunch of tatsoi leaves, rinsed ½ c. chopped sage grated parmesan lemon wedges, if desired Directions Cook pasta until al dente in salted water. When the pasta is nearly done, melt butter in a skillet. Swirl … Continue reading Browned Butter Pasta with Tat Soi
Browned Butter Pasta with Tatsoi
From appetiteForChina.com Pasta of your liking, preferably curved or with ridges ½ stick unsalted butter salt and pepper bunch of tatsoi leaves, rinsed ½ c. chopped sage grated parmesan lemon wedges, if desired Cook pasta until al dente in salted water. When the pasta is nearly done, melt butter in a skillet. Swirl the butter … Continue reading Browned Butter Pasta with Tatsoi
Fox & Fawn Farm 