TAT SOI STIR FRY

Olive oil
1 carrot, sliced
2 garlic cloves, minced
6 mushrooms, sliced
1 onion, chopped
1 bunch tat soi
salt and pepper to taste

Sauté garlic and onion in olive oil until translucent. Add carrot slices and sauté 3 minutes. Add sliced tat soi stems and cook another minute. Salt and pepper to taste. Add mushroom slices and stir fry another minute. Add tat soi greens and steam with a cover for 3 minutes. Add a little hot water, if necessary. Serve hot.

BROWNED BUTTER PASTA WITH TATSOI

Your pasta of choice, preferably curved or with ridges
1/2 stick unsalted butter
Salt and pepper
Leaves of 2 to 3 bunches of tatsoi, rinsed
1/2 cup chopped sage
Freshly grated parmesan
Lemon wedges, optional

Cook pasta to al dente in salted water. When pasta almost done, melt butter in a skillet. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.) When butter begins to brown, toss in pasta and mix to coat with butter. Salt and pepper to taste. Add tatsoi and sage and cook until slightly wilted, about 1 to 2 minutes. Serve immediately with grated parmesan and lemon wedges on the side. Serves 2.

(from www.backyardfarming.blogspot.com)

TATSOI STIR FRY

Olive oil
1 carrot, sliced
2 garlic cloves, minced
6 mushrooms, sliced
1 onion, chopped
1 bunch tatsoi
salt and pepper to taste
Sauté garlic and onion in olive oil until translucent. Add carrot slices and sauté 3 minutes. Add sliced tatsoi stems and cook another minute. Salt and pepper to taste. Add mushroom slices and stir fry another minute. Add tatsoi greens and steam with a cover for 3 minutes. Add a little hot water, if necessary. Serve hot.