Tatsoi with red pepper Sauce

3 Apr

This cooked vegetable salad of greens with a spicy pepper dressing was an experiment that really worked. You could use any Oriental cabbage or leafy greens for this dish; mizuna, pak choi, mustard, spinach, broccoli even green beans work well with this dressing. Serve as a side vegetable or as one of a number of samll dishes

  • tatsoi or any greens
  • sesame oil
  • soy sauce
  • sugar
  • water or seaweed soaking liquid
  • home-made Preserved Red Pepper Paste 

Wash the Tatsoi leaves and chop into bite size pieces. Bring a roomy pan of water to boil and drop in the Tatsoi, cook for two minutes until the leaves and stems turn a darker shade of green. Meanwhile mix the dressing to taste. When the tatsoi is cooked drain and toss in the dressing. Best served at room temperature.

Cook’s Tip To make a quick version of my home-made pepper paste; drain and puree a jar of preserved sweet red peppers and add fresh or dried chilli and paprika powder to taste.


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