Sunday 19 May
The Shanghai bok choy that Barbara
planted is now springing up in the garden, and unlike our favored Mei Qing
Choy, it doesn't develop a succulent stem, but only a few leaves before it
bolts. So she picked a salad spinnerful
from the garden for a stir-fry tonight.
There was marinated pork, a sliced
onion, a little sliced celery, a few mushrooms, and lots of scallions, much as
here. The bok choy leaves didn't even
need to be cut, but thrown in whole at the end, and when they were wilted,
enriched with a dab of oyster sauce.
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