Bok choy

I finally got around to cooking the bok choy I got at the farmer’s market last week (it survived that long!).

After several vigorous washes (there’s dirt hidden in those stems!) I sliced off the ends of the bok choy and chopped it into 1.5″ pieces. Sauteed some minced garlic and what I thought was pork but turned out to be sausage (oops) before adding the bok choy to the pan. After they wilted and turn dark green, I covered the pan and let the bok choy steam for a few minutes before adding some (a lot of) salt (that’s why they say “to taste”!!).

It was almost like home. I’ll make sure I use pork next time!

sa cha beef and chives

Mmmmm chives! I always buy a bunch when I go to the Chinese supermarket; a lot of people dislike the smell, but I think it smells and tastes delicious!

To make this dish, I cooked 1/4 lb of lean ground beef in some coconut oil and added about a teaspoon of spicy sa cha sauce. After I removed it from the heat, I then sauteed the chives (about half a bunch – the size of a quarter), which I had washed and cut into 1″ long pieces, and then tossed it all together.

I thought it was ok – a little too spicy, and not salty/sweet enough – but hungry enough to scarf it down. Next time, I’ll probably marinate the beef longer and add some soy sauce, rice wine, and/or sugar in as well…or maybe I’ll just as my mother how she does it :)