Tuesday July 21
Just some thin medallions of pork tenderloin, anointed with some of last year's (!) Asian barbecue sauce that was waiting for us in the fridge, pan-fried for a couple of minutes on each side.
We're gradually using up the bok choy from our garden, and these last ones have grown a bit mature. So they can't just be split down the middle and grilled, they have to be chopped into strips and stir-fried. No problem with that, though; it just went into the pan after the pork was done and resting in the warming oven, white strips first, then green, then some of the sauce, then a little water, then steam for a minute.
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