Long Bones

This feature will be more impressive and educational once I can upload pictures to Long-Bones — I’m hoping that will start tomorrow.

A friend of mine asked me for this recipe recently after I made it for book club.

1 or 2 bunches baby bok choy
1/2 tbs sesame oil
1/2 tbs vegetable oil
sriracha to taste
salt

Chop up baby bok choy removing the thick stems from the leaves. Heat both oils in a sautee pan, toss in the thick stems and stir fry until tender. Add thin leaves and once they’re wilted season with sriracha.

You don’t want to put a lot of sriracha in a hot pan because the peppers will steam up and get in your face.