The Shanghai bok choy has been growing really well and I had to harvest
some more today. I thought it was about to go to flower. We'd been
thinking of just snacking tonight but now I had to cook something from
"supplies" rather than something bought for dinner. It ended up being
a stirfry of tofu, the bok choy, shiitake mushrooms, flavored with
ginger slices, oyster sauce, a little soy and rice wine. The work of
moments, light, very tasty. Comforting. -aem