Dinner was simple today. Andy helped me wash the baby bok choys in cold water to revive the leaves and remove the dirt. This easy stir-fry was made by frying julienned ginger and baby bok choys with about 2 tbsp of hot oil. In less than 2 minutes the vegetables are ready and a mixture of vegetarian oyster sauce and water is poured into the wok. Season with a little salt, sugar and pepper and 2 tbsp of cornstarch+ cold water mixture to thicken the sauce. Remove from heat immediately.
The “shrimps” were pan fried ahead of time for garnish.
Serve dish with hot white rice.