Sunday, July 01, 2007
The variety of foodstuffs available in China is glorious and bewildering at the same time. Two more familiar things I am glad are available here are bacon and butter. The bacon here is very dense and does not shrink much when cooked, a quality I have come to appreciate. This dish relies on the contrast between chewy pieces of bacon, juicy cooked greens, and soft grits. It takes a little planning ahead to make the grits but the combination has a very high return of satisfaction for a little cooking effort, and the colours are very appealing.
Slice about half a cup small pieces of bacon. Saute bacon til fat is mostly rendered and add 3 cups chopped Shanghai bok choi to the pan (can use any sturdy green like chard or cabbage). When greens are wilted but not limp remove from pan and drizzle with a tablespoon of vinegar (I used black). Serve over grits. Serves 2.
Posted by Pepper at 6:37 AM