From Alison Sherwood for Journal Sentinel; adjustments made for Intervale Food Hub members
Tatsoi Rice Stir Fry
Makes about 2 servings
1 bunch tatsoi
1 medium yellow onion
1 clove garlic
1 tablespoon olive oil or canola oil
1 cup cooked brown rice (I used leftovers from the night before)
1 large egg, beaten
Salt and pepper to taste
Slice the root off the bunch of tatsoi so you have a bunch of individual stems with leaves. Rinse in cold water and dry with paper towels. Slice off the leaves and set aside. Chop the stems into 1-inch pieces.
Heat a large skillet or wok over high heat while you dice the onion and mince the garlic clove. When a drop of water evaporates within a second on the wok, add 1 tablespoon of oil. Add the onion and garlic to the pan and sauté for a minute. Add the chopped tatsoi stems and continue to stir fry for another few minutes, until the stems turn bright green. Stir in rice and add about a tablespoon (to taste) of soy sauce. Season with salt and pepper and taste.
Push the veggies and rice to one side of the pan and add the beaten egg. Scramble it until it's mostly cooked and stir it into the stir fry mix. Add the tatsoi leaves and stir fry for a final minute or two until the leaves are wilted. Taste and add another dash of soy sauce or salt if you'd like. Serve immediately.