Wegman’s Scranton had the tiniest baby bok choy I’ve ever seen. They were labeled Shanghai bok choy. I steamed them until tender and added my favorite spicy sauce for bok choy. I should have bought more!
It’s been a very long time since I’ve prepared salmon. In vain, I searched for wild caught, skin on, but had to settle for farm raised, Canadian on a board for grilling, not realizing until I brought the fish home that the skin had been removed 😦
Oh well, this was good but I so miss L’Ambiance des Halles.
Spicy Oyster Sauce
2 tbsp oyster sauce
2 tbsp chili garlic sauce
1 tbsp sugar
1 tbsp peanut oil
2 tbsp water
Stir the oyster sauce, chili garlic sauce, sugar, peanut oil and water together well. Mix with hot, steamed bok choy.