Sunday July 12
The frozen sausages were from Antipastos: they helped to keep the veal fresh as we smuggled our meats across the border. The bok choy was from the garden, and was first washed carefully after picking; then inch-wide slices were taken from the leafy crown; then the crisp white stalks were sliced, and washed again, because protein (i.e. bugs) can hide in there indefinitely.
First the sausages browned in oil, then got pushed to the sides of the pan while sliced onions and the white bok choy stalks fried in the center of the pan. Added some chicken broth, lowered the heat, and steamed everything tender, then added the green parts and stir-fried a bit. A nice variation on the sausage-and-onion-and-something theme.
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