Stir-fried Thai-style tat soi

Stir-fried Thai-style tat soi

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.

Stir-fried Thai-style tat soi

  • Serves icon Serves 4 as a side
  • Time icon 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.

Nutrition: For 4

Calories
60kcals
Fat
3.1g (0.2g saturated)
Protein
2.2g
Carbohydrates
4.9g (3.5g sugars)
Fibre
1.7g
Salt
1.2g

Ingredients

  • 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
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Method

  1. Using a pestle and mortar, pound the garlic, chilli and a pinch of salt to a coarse paste.
  2. 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.
  3. Add the sugar, oyster sauce, yellow bean sauce and a splash of water, stirring after each addition
  4. 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.

Nutrition

Calories
60kcals
Fat
3.1g (0.2g saturated)
Protein
2.2g
Carbohydrates
4.9g (3.5g sugars)
Fibre
1.7g
Salt
1.2g

delicious. tips

  1. 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.

Buy ingredients online

Recipe By

Kay Plunkett-Hogge

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