Recipes - Entrees/Side Dishes
Blanch the tatsoi
This technique is used to retain a vegetable's colour and crispness. After blanching and shocking, the vegetable can be either eaten or recooked later.
To blanche vegetables, bring a large pot of salted water to a boil and add the vegetables all at once. It's important to use a lot of salt, which helps keep their bright colour. Don't overcrowd the pot; cook in batches as necessary, since you want the water to return to a boil as quickly as possible. When the vegetables are crisp tender (this can take a few seconds or a few minutes depending on the density of the vegetables), use a wire-mesh skimmer or slotted metal spoon to remove them from the water. To shock, plunge them into ice water to stop the cooking process. As soon as they're cooled, remove the vegetables from the water to prevent them from losing flavour.