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Tatsoi
Tat soy is another form of bok choy, but has narrow white stems and rounded forest green leaves with white veins. The plant forms a loose rosette. As with others in this family, tat soy is a very good source of calcium and vitamin A and C.
Storing / Preserving:
Tat soi will keep foronly a few daysStore in the refridgerator in a plastic bag with a damp paper towel.
Preparation / Use Suggestions:

Tat soy is tangy and the stem is juicy. It is often found in bags of mixed baby lettuces or in braising mixes. It may be used as a salad green or used in many of the "greens" recipes.

A simple way to prepare tat soi is to heat a little olive oil (1 Tablespoon is plenty), and cook just until the greens are wilted but the stems are still crunchy. Add a drizzle of sesame oil and freshly grated ginger for added flavor