Comments on: Stir-Fried Bok Choy with Black Bean Sauce

By: evelyn cruz

evelyn cruz — Fri, 19 Feb 2010 22:11:32 +0000

i did this simple recipe… and i got my 3 boys eating vegetables….it was a hit!!! thanks Mr. MM

By: Footloose

Footloose — Tue, 02 Feb 2010 15:42:10 +0000

Pwetologist is certainly more meaningful for Filipinos, and fundamentally poetic too.

Brought back a cartoon that I saw years ago, in either Playboy or the New Yorker, a retired doctor that looked liked he had peeped at the worst and his unpleaseable looking wife being ushered into a medical convention ball. Caption says: They are a perfect pair. He is a proctologist and she is a pain in the ass.

An edit pass, Sillylolo, is the equivalent of lifetime achievement award. Congratulations.

By: Lilibeth

Lilibeth — Mon, 01 Feb 2010 22:34:51 +0000

I scrolled down and I saw this recipe. I will surely make this. This plus a little rice is already a meal for me or even mushrooms (love it!) and rice.

By: Marketman

Marketman — Mon, 01 Feb 2010 11:15:02 +0000

jayjay, the woks we use were purchased in HK by a friend. Apparently they have a HUGE selection of woks on offer… I have several posts in the archives on the woks when they first arrived, seasoning them, etc. You can see the progression of its patina over the past few months from several dishes cooked in them and featured on this blog…

By: Joyce

Joyce — Mon, 01 Feb 2010 07:36:56 +0000

ohh MM, your wok is looking great! the chinese lloove their bok choy although maybe not as much as the koreans love their kimchi. it is the default vegetable here; used as side dish for mains, appetizers, soup, fried rice heck even bok choy-filled siopao with tofu is popular.
this is a great use for the bottle of black bean sauce i have at home