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2013-12-31
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i think that's what they call it in chinese, dragon whiskersit is like spring onions but without the pungent tastethe best way to cook this is with garlic and a little saltthe bok choy is braised in oyster and scallop gravyi think the gravy is more than the bok choy the gravy is not thick and quite watery and therefore doesnt' adhere much to the vegetablethis dish goes well with white rice because of the gravy
i think that's what they call it in chinese, dragon whiskersit is like spring onions but without the pungent taste
the best way to cook this is with garlic and a little salt
the bok choy is braised in oyster and scallop gravyi think the gravy is more than the bok choy
the gravy is not thick and quite watery and therefore doesnt' adhere much to the vegetable
this dish goes well with white rice because of the gravy
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