Tatsoi can be harvested as early as three weeks from planting for baby greens, or wait for mature leaves.
The outer leaves can be harvested by cutting at least one inch above the base of the rosette to let the small inner leaves grow. Alternately, the whole plant can be harvested.
Tatsoi tends to grow long roots: check from time to time and trim roots to keep them in the pod.
It can be cooked but it is also very good in a salad: nutty, buttery taste.
Mix the garlic with the ginger, 1/2 soy sauce, 1/2 of the hoisin sauce, 1/2 teriyaki sauce and the honey.
Pour over the salmon pieces and leave aside for at least 20-30 min or even longer if possible.
In a frying pan just cook the marinated salmon on a low heat. Turn occasionally. Depending on the size of the fish, cook till nicely browned.
Simultaneously but separately, in a deeper frying pan add the sesame oil. Cook initially the mushrooms and the pepper for a 2-4 min. Then add the chopped greeneries ( broccoli and tatsoi) stirring occasionally. Add the remainder of the soy, teriyaki and hoisin sauces. Toss around and cook for around 5 minutes. Add the sliced red chili.
To finish off the cooking, add the salmon broken into bigger chunks and sprinkle some sesame seeds