Thursday July 2
Sort of a combo of two classic Chinese dishes: Lion's Head and Ants Climbing Trees.
Marinate 1 pound ground pork in a tablespoon soy and a tablespoon yu xiang wine. Chop up 1 tbsp ginger and 2 cloves garlic. Wash and halve two baby bok choys. Have chicken broth, sesame oil and oyster sauce standing by.
Heat vegetable oil in wok to high, stir fry garlic and ginger, then pork until no longer pink. Melt a quarter cup of chicken broth over it, then nestle bok choy into mess, cut sides down, drizzle with a little sesame oil, turn down heat, and cover to simmer. Keep cooking and shifting until bok choy is limp and tender. Stir in 1 tbsp or more oyster sauce. Serve by draping bok choy on platter, heaping pork over it.
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