Thursday 12 August
This was made from the last of the "baby" Mei Qing Choi that Allison planted this year; a few were hanging on and getting old while the rest had bolted, so we gathered them in and used them while someone still could.
While the thin-sliced pork marinated in equal amounts of soy sauce and xaoxing wine (with a touch of sugar and a shake of red pepper flakes), we chopped the bok choy stems separately, and rough-chopped the leaves. A chopped onion, a couple of cloves of minced garlic, and an equal amount of minced ginger helped make up the mise-en-place.
The procedure was as usual: stir fry the onion, then the bok choy stems, then the ginger with a sprinkle of salt. When it's slightly tender, throw in all the leaves and keep stirring until they begin to get dark. Then throw in some broth (we used lamb), cover, and simmer until it's tender and to your taste. Remove to a warm plate.
Clean wok, stir-fry pork and garlic in oil until all pink is gone. Put vedge back into wok, add about a half Tbsp. hoisin and an equal amount of soy sauce. Taste and correct the seasonings; turn off heat, and sprinkle with sesame oil.
Not bad for garden gleanings.
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