Cooking Tatsoi and squash have been a culinary delight. Tatsoi, as you know, is an assertive green, but not as strong as mustard or turnip greens. However, squash is bland, taking on other flavors very well. Its texture, once cooked, is lovely.
Thinking about something spicy, I have picked cumin. The jalapeno chile, cilantro and thyme, all from my garden, give the dish favor and make the dish special. Using a some vegetable stock adds more flavor. Chicken stock is another option too. Explore!
This is recipe created to use freshly picked Tatsoi and Squash from my garden along with herbs.
- 3 tablespoons Olive oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1/2 jalapeno chile, stemmed, seeded and minced
- 1 teaspoon ground cumin
- 1/2 lbs tatsoi
- 1/2 lbs summer squash (medium size)
- 2 tablespoons of minced fresh cilantro leaves chopped
- 1 teaspoon fresh thyme sprigs chopped
- Stemmed Tatsoi and washed in several changes of cold water; remove a third of the stems saving them to be added to soup.
- Wash and cut squash diagonnally and set aside.
- Heat the olive ol and onion in a Wok or large fry pan until onions are soften.
- Add the garlic, chile and cumin and cook for about 2-3 minutes
- Add the Tatsoi and toss around in Wok for a minute
- Add the squash and continue to toss the vegetables ... cook for another 2-3 minutes
- Add a 1/3 cup of water, or vegetable/chicken broth for added flavor
- Uncover, stir in the cilantro and thyme, and season with pepper and salt (I use more pepper)
- Raise the heat to high and cook until the liquid evaporates -- 2 -3 minutes
- Serve your choice of meat .... (turkey is a favorite here).