With the tatsoi getting huge starting to bolt, it’s definitely time to use it or lose it. I decided to take out a whole row of full plants, and harvested a big bowl of tender greens.

The tatsoi is getting leggy and needs to be pulled and eaten!

Tatsoi is a interesting green to work with. As a Brassica, it has some of the bitterness of arugula and mustard greens. But the young leaves also have an underlying sweetness, like bok choi or spinach. It’s really versatile, and can be used as a salad green, a melting green, or in a stir fry.

Today, I decided to make a dish I’ve been working on perfecting for a little while. The dish is my version of a Szechuan-style eggplant stir fry, and tatsoi makes a really nice addition to bump up the flavor and nutritional content of this dish. I start by peeling slender Japanese eggplants, slicing them on the bias about an inch thick, salting them, and setting them in a collander in the sink. You can heat up some vegetable oil in a wok on the highest heat setting, and mince some garlic, ginger and hot peppers (I used serranos.)

Get all your ingredients ready before you start cooking.

After ten minutes, rinse the eggplant and squeeze as much moisture out of the pieces as possible. This step removes the bitterness eggplant sometimes has, but also improves the texture immensely during a quick cook. Add the garlic, ginger and hot peppers to the oil and cook for about a minute. If you wanted to add chicken or tofu, this would be the time to do that – for this dish, I chose to keep it vegetarian. Add in the eggplant after the meat is no longer pink, and stir continuously.

Prepare a bowl containing 1 1/2 teaspoons of corn starch, 1/2 cup of chicken stock, 1 1/2 tbsp of soy sauce, 1 tsp sugar and garlic chili paste to taste (I like at least 2 tbsp.)

After three to five minutes of cooking the eggplant, add in about four cups of tatsoi leaves and a bunch of green onions, sliced on the bias in two-inch lengths. Cook for 30 seconds, then add the cornstarch mixture and cook for another minute.

Serve over rice or in butter lettuce cups. So good – and so quick!