Saturday, August 4, 2007
Bokchoy For Breakfast?
Here is my version of a dish my friend Thao makes, mine is a little Americanized. Having no fish sauce on hand I simply used salt and pepper to season. I cook the eggs first (in butter) then set aside, insuring that they aren't overdone, next I saute the white parts of some baby bokchoy then add the rice (left overs) and the green parts, along with some water and flat leaf parsley (because it was there); after a minute or so. I also stirred in some Vietnamese chili and garlic paste for a little added Oomph! Not your typical American breakfast but maybe it should be, the chilies definitely woke me up a bit!
I am helping to cater three weddings over three days (and nights) this weekend. Luckily after my long day yesterday I was able to sleep in a little. Hopefully this meal will give me the boost I'll need for another long one.
Good eating everyone!