It’s been about a week since my last big trip to Chinatown Paris to pick up a ton of ingredients. The need to use up some of my fresh veggies before they start to wilt combined with my new mission to go at least 3 weeks without carbs inspired this dish. Let’s get cooking!
For this you will need:
- 1 leek
- 1 bunch bok choy
- 3 cloves garlic, minced
- 2 shallots, sliced
- 3-4 stalks green onion, chopped into 2 inch lengths
- 3-4 chinese sausages, sliced
- Dash of light soy (adjust to your taste) or about 1.5 tbsp
- Dash of shaoxing cooking wine
- Dash of oyster sauce
- Dash of white pepper
Allright! First prepare all the fresh ingredients. Then heat some oil in a wok or deep frying pan. Add in the garlic first, then the onion, then the leek, and last the bok choy, frying each for a few seconds in the oil.
Then add in the chinese sausage and fry for 1-2 minutes before adding in the sauces. Continue to cook until the sauces are dried and all the veggies are cooked. Enjoy!
The Hungry Harpist 