Spring stir-fry with tatsoi and turnips

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  • one bunch of hakurei (salad) turnips
  • one tablespoon coconut oil (or other vegetable oil)
  • one bunch of spring onions
  • one bunch of tatsoi
  • 2 tablespoons peanut butter
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons rice wine, apple cider, or white wine vinegar.
  • red pepper flakes (optional)


To prepare hakurei turnips, trim the greens and the little roots from the bulbs of turnips. Slice the turnips thinly.

In a very hot wok or large frying pan, melt coconut oil. Add prepped hakruei turnips and spring onions (including the green parts, roughly chopped). Stir-fry until turnips are tender, about 4 minutes.

While turnips and spring onions are cooking, roughly chop leaves and stems of tatsoi. Add to hot pan and cook until stems are tender and greens are just wilted, about 2 minutes. Remove from heat.

Toss vegetables in peanut butter, soy sauce, sesame oil, and vinegar. For the spice lovers out there, try adding a sprinkle of red pepper flakes. Serve over quick-cooking rice noodles or hearty brown rice. For more protein as a main dish, add stir-fried chicken or tofu.

From Blooming Glen Farm