Sunday, May 26, 2013

Stir Fried Pork with Bok Choy


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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