Friday 20 July
We're still exploring the garden and finding things ready (or over-ready) to eat. One was rows of baby bok choy, almost on the point of bolting, so we picked a bunch.
You don't have to cook Chinese-style with bok choy, but it is the easiest way to go (until we get our neighbor's recipe for fish and hummus with bok choy).
Accordingly we got out some frozen pork, sliced it into thin strips, and marinated it with a douse each of soy sauce, shaoxing wine, some salt and white pepper. Then we chopped up the bok choy, separating the stems from the leaves, and stir-fried stems, then a teaspoon of chopped ginger, then leaves, until tender.
Cleaned out the wok, and stir-fried the pork and a teaspoon of chopped garlic on high heat. When it was just done, we re-added the bok choy, tossed, cleared the center, and plopped a dollop of oyster sauce into the center. Tossed the whole dish, sprinkled with sesame oil, and served.