I was in dire need for some different dishes this week, for some reason I must be craving Asian (adjacent) cooking. Last night I made Beef & Broccoli over rice & tonight Honey Sesame Chicken. I’m sure neither of these are truly Asian dishes, but at least a middle-class American version of such, ha ha. I will post the Beef & Broccoli dish tomorrow. Sorry I’ve been a bit absent in my posting, but I am very busy between working (from home) & my boys school schedules, their activities & volunteering.
I’ll get right to the dish, here’s what you’ll need. (You can also make this as a freezer meal, pack it all up in Ziploc freezer bag raw ahead of time & take out of freezer & pop into the crock pot the day you want it). My ingredients are doubled for the recipe, since I’m making a dinner for my family as well as a Kai’s Village family. (You can read more about this wonderful Non-Profit here: Kai’s Village) (you can sign up to volunteer, or deliver a meal here: Meal Delivery)
Tatsoi, also called Spinach mustard, Spoon mustard, or Rosette bok choy, is an Asian variety of Brassica rapa grown for greens. This plant has become popular in North American cuisine as well, and is now grown throughout the world. WikipediaHere are some pretty pics of the super easy process:
**I did cook the Tatsoi, but to be honest I like it much better raw, so I think I would leave it raw next time.
Cook, eat, & enjoy. And if you have the chance, please share. We don’t have a lot to give, but a little of my time & sharing our food is such a great way to give back to the community.