by Grace Young
I am not a huge fan of scallops but will make them on occasion. Andy (the hubs) really likes them; so I was excited for him for this week's recipe.
My baby bok choy was more pre-teen than baby. I ended up using only five of the eight that I purchased and it turned out to be plenty. I also used chili garlic sauce in place of the chili bean sauce called for in the recipe, for I did not get the chance to get over to the Asian market, and none was to be had at my local grocery.
I'm curious to know, do Chinese households use dinner knifes? I have always wondered (and still do) why Chinese restaurants don't have knives on the table. Unless the bok choy is diced into bite-size pieces, I have a helluva time eating it (imagine a raptor ripping apart its prey). Sorry for that visual..
A knife would be nice.
We have yet another successful recipe - on a roll - still. :)
Now go out and get yourself this book and wok your way to fresh, healthy and delicious meals that you can make at home in the same amount, if not less time, that it takes to eat out; and have a knife available if the need arises.
Success meter (1-3): 3
Don't you just love nature's beauty?
The two of us had no problems finishing this off.
You will not find the recipe here on my blog or within the Wok Wednesdays community. We encourage our readers to purchase this book at their local independent bookstore or on-line to support the publishing industry and to help keep books alive!
Make sure to visit my co-wokkers to see their results on this stir-fry.
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