Tatsoi and Chicken Stir Fry

Normally, most people don't think of green in a stir fry but Asian greens, like tatsoi are perfect for a dish like this. I find tatsoi, when it is fully grown, to have stems somewhat like celery and the greens to be fairly mild. I make this for my family, if you are wondering why the portions are ginormous. I also have to use two separate skillets or cook the protein first. We don't normally eat rice so the amount of food reflects that as well.

Tatsoi and Chicken Stir Fry:
Chicken:
3 packages boneless thighs, cubed (about 15 thighs)
1/4 c tamari
1 tbsp ginger grated
1/4 c honey
sesame oil
olive oil

Heat pan with oils, about a tbsp of each. Add chicken and other ingredients. Stir until chicken is cooked. If a lot of water cooks out of the chicken, you can drain some of it or reserve it to thicken or thin the final sauce. I set the chicken aside once it is cooked and do the vegetable in the same pan.

Vegetables:
Any combination of vegetables, you probably need about 1-1.5 cups per person
I used carrots, mushrooms, tatsoi, peppers, and onion
2 tbsp peanut butter
1/4 cup honey
1/3 cup tamari
3 cloves garlic, sliced
2 tbsp ginger, grated
olive oil and sesame oil
cornstarch
water

Add garlic and ginger to hot pan with oils. Cook 1-2 minutes. Add vegetables in order of how long they take to cook, I usually start with carrots, then peppers, mushrooms, and onions are usually last. Don't add greens until the end. Add other ingredients, tamari, honey, peanut butter, and tatsoi. When the last vegetable goes in, get ready to thicken the sauce and adjust the seasonings, add more honey, peanut butter, tamari to suit your tastes, even some chili paste for those who like spice. Mix 1/4 c cornstarch with a minimal amount of liquid, either water or the liquid from the chicken. Pour in pan and cook until it thickens. Sometimes I find I need more or less cornstarch, it really depends on the water content of the vegetables

Huge Veggie Stir Fry with Joi Choi

I'll admit that I'm still getting to know the bok choy branch of the crucifer family. Unlike cabbages and some cruciferous vegetables, all chinese cabbage varieties that I have encountered have been mild. The joi choi (tender baby bok choi leaves) used in this stir fry are no exception, they are difficult to see in this picture because they wilted quite a bit but the entire bag from this week's CSA share is in this bowl of plants slathered in oriental flavors.

In order to make this into a main dish meal for my whole family I had to use two skillets and a lot of vegetables. I don't know how many cups are here, but it filled my biggest bowl, uncooked, and then some. I made the sauce in a separate pan, because I wanted it to be thick when I mixed it with the vegetables, knowing the would continue to release water, even at the table.

Ingredients:
1 bell pepper, sliced
1 package of giant package of mushrooms, sliced
1 onion, sliced
2 large carrots, sliced
1 package of joi choi from my CSA
1 package of sugar snap peas
1 package of bean sprouts

Basically, this was stir-fried in olive oil and sesame oil, starting with the hardest vegetables first and ending with the most tender (peas, joi choi, and bean sprouts). While I was doing all of this I made a sauce, I didn't measure so I'll give a close approximation:

Sauce Ingredients:
2 inch piece of ginger, grated
2 cloves garlic, grated
1/2 c tamari
1/4 c. honey to taste (it might have been slightly more)
4 tbsp fish sauce
1/4 c oyster sauce
1 tbsp rice vinegar
1 tbsp sesame seeds
2 tbsp cornstarch
1/2 c. water
1 bunch green onions, sliced

In a sauce pan add the first 3 ingredients, bring just to a boil, stirring to keep from burning. Add honey, oyster sauce, fish sauce and vinegar, bringing just to a boil, mix cornstarch and cold water in a cup and add to pan to thicken, continue to stir. When thickened, stir in green onions and sesame seeds, add to cooked vegetables.

I like to add Sriracha at the table since the rest of my family likes their food mild.