Bok choy report
I made this recipe for lunch, with these changes:
Added a little soy sauce and a little mirin to the chicken stock.
I put the garlic in the chicken stock, along with some thinly sliced pork, and cooked that until the pork seemed close to done. Then I added the stems and did the rest as described, except that when I added the dressing to the dish, I also added some cooked rice I had on hand.
With the added pork and rice, this dish becomes a meal in itself.
I know how delicious that must have been. I did the veggie part of the meal for us last night. I am going to make the recipe for this week from “The Most Healthful Foods” using a big bunch of kale, cooking, and adding chopped sun-dried tomatoes, chopped pitted kalamata olives, and feta cheese. Yummm….
the sister
27 January 2009 at 7:10 pm