Stir-fried Thai-style tat soi

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
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

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.

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.

Recipe By

Kay Plunkett-Hogge

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Lower-calorie mains

Chilli chicken stir-fry with beans and thai basil

A super-quick, super-tasty and nutritious stir-fry recipe, made with fresh Thai basil, by food writer...

Save recipe icon Save recipe icon Save recipe

Noodle recipes

Easy pad Thai noodles

A classic pad Thai noodle recipe – from food writer Ghillie James –made with shop-bought...

Save recipe icon Save recipe icon Save recipe

Friday night dinners

Chicken Thai-fried rice

This Thai-style chicken fried rice recipe makes a quick and easy midweek meal for two.

Save recipe icon Save recipe icon Save recipe

Beef salad recipes

Easy Thai beef salad

Light, healthy, and packed with a punch, this salad recipe is ready in less than...

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine