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  1. #1
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    Gingery Sauteed Tat Soi with Fish or Shrimp




    I think this is what I am going to do with that new veggie that showed up... Tatsoi.
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    Gingery Sauteed Tat Soi with Fish or Shrimp
    Tat soi is a well loved Asian green that goes by many names including flat cabbage, rosette bok choy, and spoon cabbage. It's a member of the brassica family (broccoli, Brussels sprouts, collards, etc.) and tastes like a milder version of mustard greens.
    Serves 2
    2 tablespoons soy sauce
    1/4 teaspoon rice vinegar
    2 teaspoons brown sugar
    2 teaspoons lime juice
    1/2 teaspoon ground ginger
    1/4 teaspoon cayenne pepper
    6 ounces mild fish, or cleaned shrimp
    1/2 tablespoon sesame oil, twice (so 1 T total)
    2 small bunches of tat-soi
    1-2 teaspoons toasted sesame seeds

    • In a small bowl whisk all ingredients from soy sauce through cayenne pepper.
    • In a large skillet over medium high heat, add 2 teaspoons sesame oil. Add fish; cook for 5-7 minutes per side, or until golden brown. Remove from skillet. Add remaining 1 teaspoon sesame oil to skillet; add tat soi; once wilted, add sauce. Reduce heat to medium-low, and cook just until sauce slightly thickens.
    • Divide greens on plates. Top with half of the fish. Drizzle with remaining sauce, and sprinkle with sesame seeds. Serve immediately.

  2. #2

    Re: Gingery Sauteed Tat Soi with Fish or Shrimp




    Sounds good. I guess it would work with mustard greens as well. Don't know when I'll next get to an actual Asian market.
    We may live without poetry, music and art; We may live without conscience, and live without heart; We may live without friends; we may live without books, But civilized man cannot live without cooks.

  3. #3

    Re: Gingery Sauteed Tat Soi with Fish or Shrimp




    Sounds good! You and your new veggies, awesome!

  4. #4
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    Re: Gingery Sauteed Tat Soi with Fish or Shrimp




    Quote Originally Posted by threeovens View Post
    Sounds good. I guess it would work with mustard greens as well. Don't know when I'll next get to an actual Asian market.
    It is supposed to be like Bok Choi, but more "bite" and more tender... I've already adjusted the recipe, so I am anxious to try it out. We've some "cheater shrimp" (big ol' bag of frozen, cleaned Shrimpies) and some Sam's Club Talipia. Which should I do? I am leaning toward the SHRIMP!



    Quote Originally Posted by cali~jenn View Post
    Sounds good! You and your new veggies, awesome!
    Oh, it is so fun! I've only been disappointed a time or two out of the two dozen items I've had delivered. LOL!

  5. #5
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    ... It's very tasty, but Dear Hubby called it "Seaweed & Prawns!" LOL!

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