Due to an email filing error, I neglected to include this delightful recipe from Alan Rojer.
Alan is also currently experimenting with creating Kim Chee from our Chinese cabbage, and we eagerly await his full report.
'Here's a bok-choy quickie, for use with a grill wok.
Ingredients:
4 heads baby bok choy
1 tbs chopped ginger
1 tbs toasted sesame oil
1 tbs soy sauce
1/2 head garlic, peeled and sliced
crushed red pepper
(all quantities are approximate and subject to your personal taste)
Preparation:
Trim bok choy at base.
Toss with other ingredients.
Cook on med-high heat in a grill wok, about 5 minutes,
stirring regularly, until wilted but still crispy.
Suggested for serving with grilled flank steak, sausage, salmon or
shrimp kebabs. Bon appetit!'
Thanks Alan!
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