More Bok Choy!....... or Broccolini, for a sweeter taste and less bitter aftertaste !....





After  knife-shaving their bottoms,  then  Halved and  steamed in a metal collander over hot water or stock... for a few minutes,  to break down the tough fibre, then steamed in an iron pan with Asian-Inspired Sesame Sauce, while being spoon-drizzled with thinned-down Ginger & Garlic Paste....before being transferred to a hot,  oiled fry pan to be smeared with red pepper jelly and Fly By Jing Spicy Chili Crisp.....and covered, until permeated with flavor...before placement in a wooden bowl and consumed.... 

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