Baby Back Bok Choy

Thursday 18 March

Barbara stands alone in Kitchen Stadium, fearless, clueless. The Chairman reveals the Secret Ingredient. Yes, we still have a hunk of back bacon. In the fridge some baby bok choy brought because they were were green and it's March. Iron Chef Burrell swings into action. Garlic, ginger grated. Bok choy chopped, greens and white bottoms kept separated. Back bacon cut into shreeds (that's the way they spelled it at our favorite Chinese restaurant near Lincoln Center, and it worked for them).
Meat stir-fried first, then white parts, then aromatics, then green bits. The last bit of chicken stock. Then adjustments: a bit of soy, a bit of sesame oil. But what's this? From out of left field, with a memory of "Mustard Greens," a dab of Dijon! Giggles from the Japanese actress.

Votes: Pretty dam' good. Though if, for some bizarre reason, we ever have nothing but back bacon and bok choy as our main ingredients again, we'll add onions.

Strewn's Riesling and Gewürztraminer (2008) which is perfect with Asian food . . . and back bacon.