Stir-fried Thai-style tat soi
- February 2020
- Serves 4 as a side
- Hands-on time 15 min
Kay Plunkett-Hogge’s recipe for tat soi, a broad-leafed green vegetable, makes a quick-to-make side dish offering wonderful sweet and sour flavours.
- Vegetarian recipes
- 3.1g (0.2g saturated)
- 4.9g (3.5g sugars)
- 4 small garlic cloves, peeled
- 1 long red or orange chilli, finely chopped
- 1 tbsp vegetable oil
- 250g tat soi (see Kay’s introduction), trimmed and chopped into even lengths
- 1 tsp caster sugar
- 1-2 tbsp oyster sauce
- 3 tbsp yellow bean sauce (see Know-how)
- 2 tbsp water (if needed)
You’ll also need…
- Good wok (see left); pestle and mortar
- Using a pestle and mortar, pound the garlic, chilli and a pinch of salt to a coarse paste.
- Heat the wok over a high heat, then add the oil. Once it’s almost smoking, add the garlic and chilli paste and stir-fry for 2 minutes until golden and fragrant. Add the tat soi and continue stir frying
for 1-2 minutes.
- Add the sugar, oyster sauce, yellow bean sauce and a splash of water, stirring after each addition
- Stir-fry until bubbling fiercely (try to catch some red flame at the edge of the wok; see box, far left), the tat soi leaves are wilted and the stems are tender but still have some bite. If the dish looks a little dry at any point, add another splash of water. Serve immediately.
Yellow bean sauce, also sold as salted soy beans, is a sweet-salty sauce made from salted and fermented yellow soy beans. We used Woh Hup, available from Asian supermarkets and wingyip.com.
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