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Recipe: Peanut Egg Noodle Tatsoi

Tatsoi is one of the most beautiful winter greens, as it grows in a rosette shape and has dark green shiny leaves that in combination make it appear as a large, low-growing green winter flower. It is nutritious: high in beta carotene, vitamin C and K, and contains many important minerals such as iron and calcium. It is also delicious, can be eaten raw or cooked, and is especially tender and sweet when it has been frozen once or twice. I got this recipe from the internet, and it differed a little from the usual light Asian methods of cooking tatsoi. At this time of year, I appreciate a few more calories, so a rich dish like this would hit the spot. Stay warm and enjoy!

— Farmer Becky

Ingredients 6 cups, Tatsoi (or Bok Choy or Spinach), raw-chopped 1.5 cup, Carrots, raw, chopped 3 cloves, Garlic 2 tbsp, Olive Oil 1tsp, Sesame Oil .25 cup, Onions, raw, chopped 3.5 cup, Egg Noodles, enriched

Sauce: 5 tbsp, natural peanut butter 1 tbsp, White wine Vinegar 3 tbsp, Soy sauce (tamari) 1 tbsp, Olive Oil

Saute oil and garlic 5 minutes. Add carrots and onion saute 5 mintues. Add tatsoi. Saute till tender. Mix together ingredients for sauce. Pour over mixture. Stir fry a few minutes. Serve over egg noodles.

Number of Servings: 4

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