Monday, May 08, 2006Sunday's harvest: our first bok choy. Michael cooked it in a chicken stir-fry for dinner. He blanched the choy in chicken broth with ginger and garlic. Separately, he fried the chicken, which he'd marinated in rice wine, canola oil, soy sauce, cornstarch, and egg whites. He stir-fried the blanched choy with oyster and soy sauces, more chicken broth, cornstarch and salt, then added it to the chicken. The recipe was "Ray Lee's Chicken and Choy Sum", from Grace Young and Alan Richardson's The Breath of a Wok. Delicious!