If you love food like I (and most of us) do, there is a great opportunity for you at SFChefs 2010! SFChefs 2010 will be held at Union Square in San Francisco, August 13th-15th, 2010 and is celebrating the local flair and regional flavors of San Francisco. Interested? If you have a Visa Signature Card, you could get 20% off tickets, gain access to front-row seating, and pre-sale tickets. Exclusive huh? Of course. It could be your magical moment to attend this premier food and wine event with opportunities to interact with notable chefs including Tyler Florence and Thomas Keller, among others. To learn more about this event visit SFChefs 2010.
With the glam affair being held in San Francisco, we now return to my ultimate home-eating...straight from the dog bowl! Those stainless steel bowls and plates - these are one of the most practical dishware I have ever (cheaply) owned. They are so easy to bring when moving. I pack them in the luggage because they are not fragile and not heavy.
This Stir-Fry Baby Choi Sum is so unpretentious and simply home-cooking. Quite classically magic, the fried shallots dial up the delectable factor to the otherwise simple stir-fry.
Stir-Fry Baby Choi Sum and Mushrooms in Fried Shallots
Ingredients: Baby Choi Sum (or Bok Choy, if you prefer), rinsed, stems and leaves separated; fresh shitake mushrooms, slightly cleaned and thinly sliced; 1 small shallot, thinly sliced; 2-3 gloves garlic, minced; few slices of ginger; salt and pepper to taste
Directions: Heat some oil in a wok/pan. When heated, add in sliced shallots and let them fry (moving them around only ocassionally) till slightly brown. Dish out and set aside. With the remaining oil in the wok/pan, add in ginger and garlic and fry till fragrant. Then add the stems, fry till slightly softened, add the mushrooms, and mix well. Add the leaves last, fry and mix well, adding 1-2 tbsp of water, salt and pepper to taste, then cover the wok/pan and let the vegetables simmer quickly and cook. This will take about 5 minutues. Before serving, return the fried shallots to the wok/pan, mix well, then dish out the vegetables to serve.
A perfect side dish going to Side Dish Showdown July at Cinnamon Spice and Everything Nice.
What kind of dishware are you using - Glass? Plastic? Melamine? Porcelain? Stainless Steel? I am so curious to know and why the choice?
Tag: choi sum, stir fry, vegetarian
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