Archive for the 'Hon Tsai Tai' Category

Hon Tsai Tai with Soy Sauce & Oyster Sauce

Monday, December 22nd, 2008

Adapted from

Hon tsai tai is am Asian variety of rapini  Some also call it flowering bok choi. You can adapt bok choi or rapini recipes to be used with hon tsai tai instead.

1 bunch hon tsai tai
1 tablespoon water
1 tablespoon oil
1/4 teaspoon salt
1 teaspoon soy sauce
1 teaspoon oyster sauce
1/2 tablespoon unsalted butter

Cut hon tsai tai crosswise into half-inch segments. In a skillet,
heat oil over moderately high heat and stir-fry the hon tsai tai
with salt for two minutes.

In a bowl stir together water and soy and oyster sauces. Add soy
mixture and butter and stir-fry until crisp-tender, one to two
more minutes.

Winter Greens Lasagna or Pasta

Monday, July 24th, 2006

(what to do with the wilting winter greens) (Laura)

Saute garlic and pine nuts in olive oil, add greens and lightly saute with lid on pan to conserve heat and steam.
I added some white wine, which made them really tasty.

Saute your greens in some olive oil and garlic until wilted.

In a separate pan, make a bechamel cheese sauce (Joy of Cooking has an easy and basic recipe).  Basically, you melt a quarter stick of butter in a pan, add a tablespoon of flour and a cup of milk (slowly) while stirring. Add a small, clove-studded
onion (or an onion plus a bit of ground cloves). Simmer while stirring for 5-10 minutes.  Then you add cheese until you like the consistency. I used a little ricotta, goat cheese, and parmesan.  You can use olive oil rather than butter.

For the lasagna, toss the sauce and the sauteed greens together and layer between dry lasagna noodles and put in the oven. My lasagna was an utter failure because I tried to boil the noodles first. In case of failure, try…

Winter green pasta!
Toss the greens with your favorite pasta noodle and pour sauce over them.

The mustard greens are SUPER tasty with the cheese sauce. Trader Joe’s has really cheap fancy cheeses – especially the goat ones.