Thursday 28 January
We are trying to get more greenery into our winter dinners, and luckily little Shanghai bok choy are sometimes available even at our local Kroger's.
A simple stir-fry ensued: first the sliced bok choy (stems and then leaves) with salt and fresh ginger, removed from the wok and replaced with shredded pork marinated with soy sauce, Shaoxing wine, garlic, and a touch of sugar. A couple of spoonfuls of garlic and black bean sauce plus a small squirt of hoisin sauce got stirred into the center, to balance the flavors. Then the bok choy went in to re-warm, sesame oil got drizzled over, and that was it.