Wednesday Nov. 24
Holt's back, in record time.
We've done this combo before, but this was slightly different: we started stir-frying sliced onions, then added minced garlic and ginger, and then the ground pork, which had been marinating in soy, wine, and pepper. Finally we added the bok choy in chopped-up form, first the stems and a dose of broth to steam in, and finally the greens for a mere minute of simmer. Pretty damn good, too.
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