Sunday 19 August
This year Barbara is growing Baker Heirloom Seeds' version of baby bok choy, called "ching chang." Aside from sounding like an old ethnic joke, it's okay, but has thin scrawny stems. (Next year we'll go back to Johnny's Seeds' more succulent, dependable, and Pinyin mei qing choy.) A bagful of these chopped down into not much, so we separated the stems from the greens, and added a sliced onion for bulk.
Meanwhile, thin-sliced pork got marinated with a shot of shao xing wine, a double shot of soy sauce, a sprinkle of sugar, a little minced garlic, and a grind of pepper.
Finally we stir-fried the onion, some chopped ginger, then bok choy stems, then greens, and lowered the heat, covered, and steamed until tender. Set that aside, and stir-fried the pork with a little more minced garlic. Finally, put a zotz of black bean garlic sauce and hoisin into the center of the wok to sizzle, and when it had, re-added and re-heated the vedge. A drizzle of sesame oil, and we were so there, and rather Chinese, considering we're in Ohio.