This photo is from the recipe blog of Joan E. Marrero (email), CSA Director for J. R. Organics in Escondido, CA 85 acres under organic cultivation by Joe Rodriguez, Jr.
For the September 17th delivery, Glade Road Growing expects to include tatsoi, broccoli, bell pepper, onions, cilantro, and summer squash. YUM! If you don't know, tatsoi is an Asian green, also known as Spinach mustard, Spoon mustard, or Rosette bok choy, but it's a bit more delicate than regular bok choy and works really well in recipes calling for wilted greens. You can also eat it raw as a salad green. Here's a recipe you can try.
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Serves 4
Cut one package (8 ounces) of tempeh into strips. If you prefer, you can use a package of tofu cut into 1/4 " cubes, or 2 cups of cooked chicken or cooked beans (or a combination of chicken and beans.)
Wash tatsoi and dry on a clean kitchen towel.
Unless you already have some from a prior time, toast 1 TB or more of sesame seeds in a cast iron skillet until they just pop. You can store any extra in a glass spice jar after they cool.
Smash, peel and mince 2 fresh garlic cloves and 1 TB fresh ginger root. In a small bowl, make a slurry of 1 1/2 tsp of corn starch and an equal amount of water. In the bowl whisk together the garlic and ginger and slurry with:
1 TB miso
1 TB brown sugar
1 TB lime juice
1/4 teaspoon cayenne pepper
In a cast iron skillet, heated and lightly coated with extra virgin olive oil, saute tempeh or tofu over medium heat for 5-7 minutes per side, or until golden brown. Remove from skillet. Re-coat skillet with oil and add tatsoi; once wilted, add sauce. Reduce heat to low and cook just until sauce slightly thickens.
This is cook served over cooked brown rice or Japanese soba noodles mixed with chopped cilantro or parsley. Divide greens on plates. Top with tempeh or tofu. Drizzle with remaining sauce, and sprinkle with sesame seeds. Serve immediately.
If you are making this recipe with cooked chicken or beans, fold them in as sauce thickens and cook until warmed through.
