April 10, 2008
Hiroko’s Fusion Choy with Tahini-Soy Sauce Dip
From http://www.consciouschoice.com/2000/cc1310/cooking1310.html
1 medium head komatsuna (or 2-3 heads smaller choys)
1/4 cup tahini
1-3 tablespoon water or lemon juice
1-2 teaspoons soy sauce to taste
1. Coarsely chop the komatsuna, leaving the stem portions about four inches long so that they will be a nice size for dipping.
2. Put stems into a steamer for two minutes; then add the leaves and steam for three to four minutes, until tender-crisp. Drain, pressing lightly to remove excess water.
3. Mix the tahini, water or lemon juice, and soy sauce in a bowl.
4. Serve, either by pouring the sauce over the komatsuna and tossing, or by letting each person dip pieces into the tahini-soy sauce. (This is the part children like.)