Stir fried tatsoi (塌棵菜) with bean curd slices

 

Tatsoi tastes just like pak choi and it can be fried on its own or paired with bean curd or other vegetables. It is usually only available around Chinese New Year.

Tatsoi (塌棵菜 tā kē cài) is also known by other names such as Chinese flat cabbage, rosette pak choi or broad beaked mustard, spoon mustard or spinach mustard. It is a small low-growing plant whose dark green glossy leaves form tight little circles, creating pretty rosettes. It has short pale lime green stems that are succulent and tender, similar to those of a celery heart. It can be eaten raw, stir-fried, or lightly cooked in soups. Tatsoi is a good source of vitamins A, C and K, carotenoids, folate, calcium and potassium. 

Ingredients

 

Tatsoi

Fried bean curd pieces

Trim off the ends of the pak choi.
Soak in rice water for 5 minutes.

Soak the fried bean in hot water for a couple of minutes.

This is to reduce the oiliness and make it easier to cut.

Cut the tatsoi and bean curd into bite-size pieces.

Heat some oil in the wok and fry the chopped garlic with salt until fragrant.

Put in the tatsoi and mix thoroughly.

Put in the bean curd and stir well.

Dish up and serve with rice.