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).

Fun guys those fungi : The 3 kung-fu mushrooms

3 black and grey mushrooms for a Chinese lunch. Fresh shiitake. A sort of shimeji mushrooms…

…and soaked black wood ear mushrooms.
Autumn comes with mushroom dishes, but there is no reason as we get them year round. I mean no reason to wait till Autumn… Eating some daily or nearly would be excellent for health.


+ octopus, bell peppers, onion, broad beans… oysters sauce, garlic, ginger, Sichuan pepper, hot chili.

Final dressing on the table : fragrant sesame oil and black vinegar.

On brown rice.

Pousse de bambou au beurre d’escargot… Well, OK. The butter was sesame paste, the parsley was Chinese (cilantro) and the garlic, normal. Reheated the bamboo shoots in the mix. Mmmm…

A little meal, to take with wulong cha.