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Sesame beef and tatsoi stir-fry

Method:

  1. Combine marinade ingredients in bowl and add flank steak.  Set aside for 15 minutes.
  2. Heat 1 Tbsp vegetable oil in large skillet over MED HIGH heat.  Remove excess marinade from steak and cook in a single layer, for 2-3 minutes, stirring to cook both sides.  Depending on the size of your pan, you may need to do this in batches.  Remove steak to plate.
  3. Heat remaining 1 Tbsp vegetable oil, then add peas, carrots and green onion and cook, stirring often - every 2-3 minutes.
  4. Whisk together broth, soy sauce, honey/brown sugar, rice vinegar, garlic, sesame oil, fresh ginger, cornstarch, and red pepper flakes.  Add steak and sauce to skillet, stirring to combine.  Sauce will thicken.
  5. Stir in raw tatsoi microgreens and cooked ramen noodles, and serve!

Ingredients:

BEEF MARINADE

  • 2 tsp minced garlic
  • 1 Tbsp grated fresh ginger
  • 2 Tbsp reduced sodium soy sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp sesame oil
  • 1 Tbsp sesame seeds
  • 1/2 tsp Chinese 5 spice
  • 1/4 tsp black pepper

STIR FRY

  • 1/2  Kg flank steak, thinly sliced
  • 1 cup tatsoi microgreens
  • 1 cup snow peas, sliced in half across
  • 1/2 cup sliced carrots
  • 8 green onions, sliced
  • 1/4 cup beef broth
  • 2 Tbsp reduced sodium soy sauce
  • 1-2 Tbsp honey or light brown sugar
  • 1 Tbsp rice vinegar
  • 1/2 Tbsp minced garlic
  • 2 tsp sesame oil
  • 1 tsp grated fresh ginger
  • 1 tsp cornstarch
  • 1/2 tsp red pepper flakes
  • 2 Tbsp vegetable oil (for cooking)
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Tatsoi Saag Paneer

Method:

  1. In a medium non-stick pan, heat 1 Tbsp. olive oil. Add tofu, and cook until outer edges are browned and crispy, stirring several times with a spatula. Set aside.
  2. Heat remaining 1 1/2 Tbsp. oil in a large wok over medium-high heat. Add garlic, pepper, ginger, onion, and season with salt. Sauté until onions are translucent. Stir in spices and tomatoes, and cook for another 10 minutes until spices become fragrant.
  3. Add boiling water and tatsoi. Cook for 2minutes. Transfer half of the mixture to a blender, and puree until smooth. Return to the pan. Add tofu. Adjust salt to taste, if needed. Serve over rice, and add a spoonful of yogurt or raita on top.

Ingredients:

  • Olive oil
  • 500g extra firm tofu, pressed between two plates
  • 4 cloves garlic, minced
  • 1/4 serrano pepper, minced
  • 1 TBsp of ginger, minced
  • 1 med. onion, diced
  • 2 tomatoes, diced
  • 2 tsp. coriander
  • 1/2 tsp. garam-masala
  • 1 tsp. cumin
  • 1/4 tsp. turmeric
  • Cinnamon, pinch
  • 1/2 Tbsp. sugar
  • Salt, to taste
  • 1/2 cup of water
  • 500g tatsoi microgreens
  • 100g heavy cream
  • Raita or yogurt on top
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Pasta with wilted tatsoi in a butter-parmesan cheese

Method:

  1. Prepare the pasta according to the box directions, making sure to leave it al dente as it will cook more in the sauce – take a minute or so off the cooking time.  Reserve a ½ cup or so of the starchy pasta liquid; set aside and drain pasta into a colander.
  2. In a large skillet, add the butter and melt until it seems ready to brown.  Add the pasta: coat with the butter.  Add the tatsoi and toss in the skillet until it begins to wilt.  Add the basil, chopped chives, salt and pepper, and ½ cup of Parmigiano Reggiano.  Squeeze half a lemon over all.
  3. Serve with freshly grated Parmigiano Reggiano and remaining lemon.

Ingredients:

  • 16 ounces dried pasta (pasta that has ridges or holes work best)
  • ½ stick of unsalted butter
  • 2 cups tatsoi microgreens
  • 1 cup basil microgreens
  • ½ cup freshly grated Parmigiano Reggiano cheese (or your preferred brand of Parmesan cheese)
  • kosher salt and coarse ground black pepper
  • 2 tablespoons chopped chives
  • 1 lemon cut in half – slice one of the halves into wedges