Also known as rosette pak choi, tat soi is one of the most popular Chinese leafy greens.

Tat Soi

Tat soi has dark green, spoon shaped leaves with a long white stem. The stems and leaves of tat soi are edible and can be eaten raw or cooked. Cooking with tat soi can be creative as they are a versatile vegetable and can be used in a variety of ways such as, in sandwiches, made into pesto or even used as a pizza topping.

It has a sweet but tangy mustardy taste, and the leaves are crisp and tender when raw and resemble spinach, in texture, when cooked.

Tat soi is available from our UK growers from April to November and is imported from December to March.

watering-can

DGM Growers are able to offer Tat Soi 52 weeks of the year using both UK and imported crops.
recipes

Tat soi and chickpea Thai red curry (Serves 4)

 

  • 1 medium sized onion, diced
  • 2 aubergines, chopped
  • 3 red peppers, chopped
  • 3 Curious cloves of garlic, minced
  • 600g of tat soi, chopped
  • 400g chickpeas
  • 50ml soy sauce
  • 50ml sesame oil
  • 100g Thai red curry paste
  • 800ml coconut milk
  • Salt and pepper, as per taste.
  1. Preheat the oven to 200˚C/180˚C fan/400˚F/Gas mark 6.
  2. Place the aubergines and peppers onto a baking tray and drizzle the soy sauce and sesame oil on top. Mix and roast for 30 minutes, until golden brown.
  3. Meanwhile, cook the garlic and onions until brown in a saucepan, and add the Thai curry paste and coconut milk. Allow to simmer. Add salt and pepper as per taste.
  4. Add in the chickpeas and tat soi and keep on a low heat till the tat soi wilts down.
  5. Cook rice as per instructions on the packet.
  6. Mix the roasted veg into the curry and serve along with the rice.
Enquiries and orders

Call us on 01406 422615
Email us on mail@dgmgrowers.co.uk