Home > Recipes > Thai curry recipes > Stir-fried Thai-style tat soi

Stir-fried Thai-style tat soi

Name: Stir-fried Thai-style tat soi
Prep time: 15 min
Total time: 15 min
Yield: Serves 4 as a side
Cuisine: Thai recipes
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

By: Kay Plunkett-Hogge

Published: 11 Feb 20
Updated: 18 Mar 24

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.

Easy
February 2020

Test kitchen approved

Serves 4 as a side
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.

Vegetarian recipes

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

Save recipe

Save

Save recipe Print

Rate

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

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Using a pestle and mortar, pound the garlic, chilli and a pinch of salt to a coarse paste.
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.
Add the sugar, oyster sauce, yellow bean sauce and a splash of water, stirring after each addition

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.

Recipe from February 2020 Issue

Nutrition

Nutrition: per serving

Calories: 60kcals
Fat: 3.1g (0.2g saturated)
Protein: 2.2g
Carbohydrates: 4.9g (3.5g sugars)
Fibre: 1.7g
Salt: 1.2g

delicious. tips

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.