Baby Bokchoy, enoki mushroom s, beansprouts, and an egg
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Buldok stew version, then add the veggies. Blanched the Bokchoy separately.
Those look like the chicken wings you get from the supermarket deli that have been under the heat lamp for six hours and when you say you want a pound of them the person working there takes pity on you and says "we were about to throw these out, do you want some fresh ones? it'll only take a couple minutes" but you feel arbitrarily committed to your decision to buy the super dry wings so you say "no those are fine" and end up really disappointed as you drown them in barbecue sauce trying to make them not give you coughing fits when you bite into them.