Tuesday, August 30, 2011

Pork Stirfry

I made a sauce out of chicken stock, cornstarch a bit of oyster sauce, and soy sauce with a bit of sambel. I Added that to the wok after dumping the fry into the hot pot to continue on it's journey. After it tightened up I throwed a cup of water in there and let it come back to thickness then added back all of the hot pot regredients and let em all get busy fer a sec. I tossed in the top of the bok choy last second and some slivered onions. Yum


  1. This comment has been removed by the author.

  2. Take 2: Sorry i ain't got no photo of the plate. I ate it! Oopz LoL