Springtime bokchoi ring, oyster sauce stir-fry

A classic is always the same, never the same. So today’s Chinese stir-fry is poor in meat, reinforced with peas and beans.

Greener. That makes a very filling dish.

Today’s pick.

Soaked wood ear mushrooms.

Green peas, and cooked beans.

Bok choi, sliced in 4. Steamed on the top of the stir-fry.

Served with Chinese rice salad and pickles(see here).

2 thoughts on “Springtime bokchoi ring, oyster sauce stir-fry

  1. Pingback: Chinatable in my kitchen « GOURMANDE in OSAKA

  2. Pingback: Sansai. Japanese mountain vegetables in a meal | GOURMANDE in OSAKA

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