Dish of Tatsoi & Bamboo Stir Fry
(click to enlarge)

Tatsoi & Bamboo Stir Fry


China - Zhejiang   -   Ta Ke Cai Chao Dong Sun
Servess:
Effort:
Sched:
DoAhead:  		 5 side
**
25 min
Prep		 A simple stir fry that's surprisingly satisfying. It's chrunchy goodness will encourage you to eat plenty of it. A fine side dish for Asian or Western menus, and with rice it can serve as a 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      Buy these in vacuum packed plastic bags - canned is obsolete, and canned shoots need to be par boiled to remove the tinny flavor.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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