James Silverton wrote:
> I came across a recipe for stir-fried or wilted tatsoi (small
> leaf variety of bok choy, I gather) as an accompaniment.

FYI "tat" means "collapsed". It grows like a flattened bok choi, but I
think it tastes different than bok choi. Haven't had it in a long
while.

> Is it worthwhile trying to find tatsoi?

It's more a curiosity thing. Tastewise it wasn't that memorable.