Week 1: Jen & Dereks Organic Farm CSA- Stir-Fried Vermicelli with Tatsoi and Bok choy

I have been looking forward to my first delivery of our local organic Community Supported Agriculture (CSA) box since we picked up our last box this past fall.  The first few weeks are always full of a delicious assortment of different greens.  This week I was so eager to see what would be found in our box.  Tatsoi, bok choy, spinach, lettuce and radishes were a few of the items that adorned the pickup this week.  I had so many ideas flowing through my head for recipes; spinach and kale pesto or even brown butter pasta with sausage and greens.  But I was the most intrigued by the tatsoi.  I decided to try to make some stir-fried noodles with the tatsoi, bok choy in a ginger, sesame, garlic sauce.  The flavour in the sauce is very mild and can be spiced up by adding more Siracha sauce.

tatsoi

The  thick, dark green, spoon-shaped leaves of Tatsoi make it easily distinguishable. With a lightly bitter taste, like Swiss chard, tatsoi is a good green to eat raw in a salad, or tossed in a soup, pasta or stir-fry.  The mild mustardy taste of tatsoi develops into more of an earthy flavour like spinach once it is cooked.

tatsoi

Stir-Fried Vermicelli with Tatsoi and Bok choy

Inspired by: Stir-Fried Vermicelli with Garlic and Scallions/ Appetite for China 

Serves: 4

8 ounces of dried rice vermicelli noodles
2 tablespoons of soy sauce
1 tablespoon of rice wine vinegar
1 teaspoon of sesame oil
1 tablespoon of honey
2 tablespoons of water
1 teaspoon cornstarch
Siracha hot sauce (optional)

1 vegetable oil
1/2 onion (red or yellow)
2 garlic cloves
1 inch of fresh ginger, grated
1 small bunch of fresh tatsoi greens
1/2 large head of bok choy, cut into 1/4 inch pieces
1/2 orange pepper, sliced
Chopped cashews or your favourite nut

Begin by soaking the vermicelli in cold water for 15 minutes, until softened.  Make sure to not soak them for long, or you will end up with soggy noodles.  Drain the noodles in a colander.  While the noodles are soaking, mix together the soy sauce, rice wine vinegar, sesame oil, honey, water, cornstarch and hot sauce in a small bowl and set aside.  Heat the vegetable oil in your favourite wok or large pan over medium-high heat.  Add the onion, garlic, ginger and cook for 2-3 minutes until softened and fragrant.  Toss in the tatsoi, bok choy and pepper, stir-frying for just a minute or so before adding in the noodles and sauce.  Toss together and cook for just a minute or two to heat throughout.  Top with your choice of nuts.   Serve immediately and enjoy!

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