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Tat soi: I bought some today at an Asian farmers' market. I've never cooked with it (or even tasted it). Ideas, anyone? Many thanks. ;o)

AntoniaJames is a trusted source on Bread/Baking.

asked over 3 years ago
9 answers 876 views
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hardlikearmour

hardlikearmour is a trusted home cook.

added over 3 years ago

Flavor wise it's like a mild mustard green. You can use it raw in salads or cooked.

Farmer's_market
added over 3 years ago

It has a strong, pungent flavor. I've only ever had it in salads, never cooked. Very tasty, if you like sharp greens. From what I'm told, it's loaded with nutrients too.

Dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 3 years ago

I miss the Bay Area!

399571_2853636453848_1694221275_n
added over 3 years ago

It's plentiful here where I live and really nice stirred into some brown rice and wilted (with some soy sauce, etc, let your imagination flow) also makes a really nice salad green, as hardlikearmour mentioned. Hope this helps AJ!!

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hardlikearmour

hardlikearmour is a trusted home cook.

added over 3 years ago

Also, just taste a bit and see what you think! You may know exactly what you want to do with it.

Sit2
Sam1148

Sam is a trusted home cook.

added over 3 years ago

Sauteed. (think of it like mustard of collard green)..with a cleanly brighter flavor. With some good sweet onions, leeks, or valadila, or spring onions.

Top with Braised Pork belly slices. Crisped up, or Pancetta ham.

Toss the greens with either a touch of rice wine vinegar, or southern style 'pepper sauce' (peppers in white vinegar). (or the vinegar heated in a microwave with red pepper flakes). A bit of fried onions, or sunflower seeds, or pine nuts for extra textures.

You can sub good thick bacon for the meat element. Or fried tofu (Firm drained; Matchstick cut; tossed in cornstarch fried crispy) and or sauteed mushrooms for vegie dish.

Chris_in_oslo
Greenstuff

Chris is a trusted source on General Cooking

added over 3 years ago

It would not surprise me if you've already eaten tat soi--it's a reasonably common component to salad greens mixes. I think that amysarah is right, that it's most often eaten in salads, but you can add it to soups or quickly stir fry or sauté it a well.

Dsc_0048b
added over 3 years ago

http://www.food52.com/recipes...

This soba noodle salad is terrific. I am actually growing some this spring (pretty easy!) to use with soba!

Mrs._larkin_370
mrslarkin

Mrs. Larkin is a trusted source on Baking.

added over 3 years ago

It's so delicious. But I always seem to eat it all before actually trying to cook with it. It's usually gone by the time I'm home from the farmers market (and I live 5 houses away.) GREAT in salads.