Flavor: Slightly bitter, like mustard greens, but milder. Texture: Thick, dark green leaves with crisp, juicy stalks, not unlike bok choy. Best cooked: Added to soups, stir-fried, or sauteéd. Young tatsoi works well raw in salads.
Sauteed bok choy and broccoli
Baby bok choy with black bean sauce
Green curry with bok choy