One of the fun things about living in San Francisco is the Saturday farmer's market at the Ferry Building. I love going to that market because I always find something new and exciting.
This week, I discovered tatsoi which is a beautiful leafy Asian green also known as spinach mustard, spoon mustard, or rosette bok choy. To me, tatsoi tastes like a cross between bok choy and spinach. I love it! I have a new green to add to my list of favorites.
For a gluten-free dinner, I made a simple dish using the tatsoi combined with leeks, cremini mushroom, and ground turkey.
- 2 cups fresh tatsoi
- 1 leek stem chopped
- 3/4 cup cremini mushrooms cut in slivers
- 1/2 lb ground turkey
- 2 tbsp black bean sauce (Use a gluten-free version like Chang's)
- Salt and pepper
- Olive oil
Let's cook:
- Heat the olive oil in a wok or saucepan on medium heat. Brown the ground turkey with the leeks and mushrooms for a couple minutes. Season the turkey with a couple pinches of salt and pepper.
- Mix the black bean sauce with 1/2 cup warm water in a cup. Pour the mixture into the pan with the turkey, leeks and mushrooms. Cook until the mushrooms are soft and the turkey is cooked all the way through.
- Remove the pan from the burner and mix in the tatsoi with the turkey mixture. Let sit for about 5 minutes. The tatsoi will cook in the heat as the food cools down.
Couple your tatsoi and turkey with jasmine rice and dabbles of sriracha sauce. Enjoy!
Have you tried tatsoi? What is one of your favorite dishes?
