Pechay (bok choy) with pork and tofu in oyster sauce


Before objecting violently that native pechay is not exactly bok choy, read this. That said, know that I have neither the time nor the inclination to engage in a discussion-going-nowhere about the intricate world of Chinese cabbages. I've a lot of writing to do tonight. There's this recipe and two other articles -- one on how to boil water and another on how to … [Read more...]