[Tofu-N-Sprouts]

Just got several bunches of this type of greens at the Farmers Market - sauteed it tonight with olive-oil, lemon and garlic - oh my gosh it was SO insanely yummy!<br><br><br><br><a href="http://www.veseys.com/ca/en/store/vegetables/lettuce/mesclungreens/tatsoioriental" target="_blank">http://www.veseys.com/ca/en/store/ve...tatsoioriental</a><br><br><br><br>
But it's not easy to find any recipes or cooking ideas... or much about it at all... (actually, it's pretty good just with the garlic and all, not sure I even need a recipe..)<br><br><br><br>
So has anyone else tried this stuff? Just letting you know, it's yummy - you should.<img alt="" class="inlineimg" src="/images/smilies/pibo.gif" style="border:0px solid;" title="ibo:"><img alt="" class="inlineimg" src="/images/smilies/pibo.gif" style="border:0px solid;" title="ibo:"><img alt="" class="inlineimg" src="/images/smilies/pibo.gif" style="border:0px solid;" title="ibo:">

 

[Chook]

Love it raw in a salad!

 

[Tesseract]

I've never heard of it. But that site says it's a type of mustard. Does it have a strong flavor like mustard greens?

 

[1vegan]

I'd would use that like I use bok choy (sp), it looks a lot like it and is from the same plant family<br><br><br><br>
Usually that means a stir fry with first the stems and the leafy parts at the latest moments.

 

[MorningCalm]

Love the stuff. I usually throw it into soups (hot 'n' sour soup, udon, miso, etc.) just before I remove them from the heat. Also like it stir-fried w/ ginger, garlic, and shiitake mushrooms.<br><br><br><br>
And, yes, it is quite similar to baby bok choy. The first time I bought it, I bought it as a substitute for bok choy.