Monday 10 NovemberGot several bunches of cu-u-u-te baby bok choy at the market. We did them in a quick braise: ground pork stir-fried with a little garlic and ginger, halved the the bok choy and put them down face first, then a splash (too much really) of soy sauce (soya up here), plus some chicken broth. Covered and cooked till tender, 'bout 10 minutes. Needed to remove the b.b.c. and reduce the sauce a little.
No comments:
Post a Comment