I am making a Chinese roast pork for Sunday. A vegetable stir-fry is a necessary compliment to a meat heavy dish. Going to Lion Market, I finally decided on baby bok choi and to add variety chive stem.
Karl’s Stir-fry with Bok Choi and Chive Stem
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Filed under Green Vegetables, Side Dishes, Vegan, Vegetables, Vegetarian
Tagged as baby bok choy, chili bean sauce, Chinese chive stem, Chinese cuisine, cooking, food, recipes, Sichuan noodle sauce
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