Sautéed Garlic Soy Beansprouts With Tatsoi/Chrysanthemum

So I got these tatsoi greens at my CSA this past weekend, has anyone else cook with these before?

Tatsoi is an Asian variety of Brassica rapa grown for greens and is also called “tat choy”, which sounds like and is related to it’s sister greens, Bok Choy.

I like cooking bok choy with bean sprouts so I used the same recipe here. Tatsoi greens along with garlic and bean sprouts are sautéed in a flavorful ginger soy sauce.

INGREDIENTS

1 tbs neutral oil (I used YouYou’s tea seed oil)

3 garlic cloves (smashed and minced)

1 tsp ginger minced (peeled, minced)

1 large bunch tatsoi (Or Bok Choy, trimmed, chop into about 4” segments, washed and drained)

1 cup soybean sprouts (beansprouts, washed & drained, trimming off stringy roots is optional)

1 tsp sesame oil

1 tbs light soy sauce

1 tsp oyster sauce

1/8 tsp sugar

1 tbs water

PREPARATION

1. Remove and trim off bottom ends of tatsoi and bean sprouts. Wash and drain beansprouts & tatsoi separately.

2. Heat up oil in a wok over high heat until hot and glossy, add garlic and sauté for about 30 seconds until fragrant.

3. Add beansprouts and cook for about a minute or two, add a little salt and pepper, and then add in your chopped tatsoi greens.

4. Add sauce ingredients and cook for a few minutes until tatsoi is cooked through and still bright in color (you want it to still have a little crunch and color).