Bowl of Tatsoi with Bamboo Shoots
(click to enlarge)

Tatsoi & Bamboo Stir Fry
China - Zhejiang
  -   TaKe Cai Chao Dong Sun
Serves:
Effort:
Sched:
DoAhead:  
5 side  
**
25 min  
Prep
A simple stir fry that is surprisingly satisfying. At first I thought this recipe made too much, but then I had it with rice as my dinner. It's crunchy goodness was such I ate half of it in one sitting. A fine side dish for Asian or Western menus, this recipe can also serve, with rice, as a light vegetarian main course for two.


1
7
3/4
1/3
1/3
2
#
oz
in
c
t
T
Tatsoi (1)
Bamboo Shoots (2)  
Ginger Root
Stock
Salt
Oil
Prep   -   (20 min)
  1. Cut off the bases of the TATSOI bunches to free the leaves and rinse them well. Any leaves that are more than 4 inches long, cut 3 inches from the stem end. Include the stems with the leaves.
  2. Slice BAMBOO SHOOTS into matchsticks about 1/8 inch on a side and 2 inches long.
  3. Slice GINGER crosswise very thin. Cut the slices into thin matchsticks.
RUN   -   (8 min)
  1. In a wok, heat Oil. Stir in Ginger and fry stirring until it is aromatic.
  2. Stir in Bamboo Shoots and fry stirring for about 2 minutes.
  3. Stir in Tatsoi and fry tumbling until leaves are coated with oil and wilted.
  4. Stir in Stock and Salt. Bring to a boil, cover and simmer for about 2 minutes, tumbling now and then. The stems should still have plenty of crunch.
  5. Serve hot with plenty of steamed rice. Long grain Thai Jasmine or medium grain (California type) are both appropriate for the Shanghai region.
NOTES:
  1. Tatsoi:   This "Choy" is found mainly in Asian markets. It is recognizable by its long, thin, almost white stems and dark green spoon shaped leaves. For details see our Tatsoi page.
  2. Bamboo Shoots:   Buy these in vacuum packed plastic bags - canned is obsolete, and canned shoots need to be par boiled to remove the tinny flavor. For details see our Bamboo Shoots page.
  3. Stock: In China, a good Chicken Stock would be used, but vegetarians can use a vegetable stock with some change in flavor.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch ar=as required tt=to taste
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