Saturday June 21
As we may have mentioned, it is bok choy season here at the Floreamus Garden. Barbara gave big bagfuls of the stuff to Scott and Ann next door; to Kevin, who designed our garage; and to David, who claims he's going to come to Canada with us and be our Arab houseboy (and artiste). But there's still bok choy aplenty, so we had it ourselves, halved and braised in chicken broth, for dinner.
Pork and bok choy go quite well together, and we chose to go Japanese rather than Chinese this time. We made a teriyaki sauce of 5 tsps. of soy sauce, 1 tsp. of Xaoxing wine, a touch of sugar to balance them out, and a good shot of grated garlic and ginger. A couple of thick pork medallions marinated in the sauce, then baked in the oven at the People's Temperature until firm; at the end, we turned on the broiler and gave them a nice browning. Their extra sauce was good poured over the bok choy, with a driblet of sesame oil to finish.
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