Ginger Garlic Bok Choi and Tatsoi Pasta
Tatsoi? What in the world is Tatsoi? That was my reaction when I saw that Backyard Produce
had it in their variety basket. Apparently it’s an Asian leaf with a slightly mustard flavor. I figured I would go ahead and order some baby bok choi too and they would go great together. It’s mild flavor, but lends itself perfectly to the Asian flavor palette. This Meatless Monday
definitely took me to a different, delicious continent.
|Baby Bok Choy on left, Tatsoi on right
1 tablespoon canola oil
2 cloves garlic, minced
2 teaspoons grated fresh ginger
1 teaspoon red pepper flakes
2 to 3 baby bok choy, trimmed and rinsed
2 to 3 bunches of tatsoi, trimmed and rinsed
3 tablespoons water
1 tablespoon soy sauce
1/2 pound whole wheat pasta
Salt and pepper
2 teaspoons toasted sesame oil
Boil water for pasta and prepare pasta according to package directions. Meanwhile, pour the oil into a large skillet.
Add the garlic, ginger, and red pepper flakes to the pan, then turn the heat to medium.
When the garlic and ginger become fragrant, stir in the bok choy and tatsoi leaves.
Toss quickly but carefully so that all leaves are coated with the oil, about 20 seconds. Pour in the water, cover, and allow to cook for one minute.
Toss cooked pasta into the wok, season with salt to taste, and finish with a drizzle of sesame oil and/or soy sauce.