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.
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