Spicy Stir-Fried Tatsoi with Carrots & Garlic

This dish is earthy, zesty, and quick to prepare—ideal for showcasing tatsoi’s tender leaves and pairing them with sweet carrots and aromatic garlic.

Ingredients:

• 2 tbsp olive oil
• ½ tsp cumin seeds
• 1 tsp fresh ginger, minced
• Hot pepper (optional, if you like heat!)
• 1 small onion or shallot, sliced
• 6 small carrots, julienned
• ½ lemon (zest + juice)
• 1 small head tatsoi, chopped
• 2 tbsp fresh basil leaves
• Salt to taste
• Splash (less than a teaspoon) of soy sauce, liquid and/or coconut aminos

Instructions:

1. Heat oil in a wok or large skillet over medium-high heat. Add cumin and let it sizzle for 30 seconds.
2. Stir in ginger, garlic, and chili. Cook until garlic begins to color.
3. Add onions/shallots and carrots. Sprinkle with salt. Stir-fry for 3–5 minutes until carrots soften.
4. Add lemon zest and juice, then 2 tbsp water. Stir until nearly evaporated.
5. Add tatsoi and stir-fry for 2 minutes. Add another splash of water, cover, and steam for 1–2 minutes.
6. Uncover, raise heat, and stir until liquid evaporates. Finish with basil and remaining lemon juice, and splash of soy/liquid aminos Serve warm.