Thursday, I made a visit to my favorite (bc it’s close & I’m lazy) Vietnamese supermarket, aptly named Asia Market. Philly’s Washington Ave is lined with your choice of Asian markets, shops, & restaurants directly perpendicular to the famous Italian Market. I was certainly excited on this visit as now that I have a BlackBerry (aka my Frankenberry), I can look up all the crazy products encountered on my Asia Market excursions! This time was a quick trip for familiar dinner items for Friday night & some kitchen staples: Shallots, Fresh Ginger, Snow Peas, baby Bok Choy, Japanese Eggplant, & some chopsticks.
I had “plans” for a Friday night at home, cooking dinner & enjoying some TV/relaxation. A quick Google search for “chicken bok choy recipe” brought me to Food & Wine’s Ginger-Sesame Chicken w/ Mushrooms & Bok Choy, and thank goodness I had some fungi in the fridge! I always interpret recipes into my own taste, so I omitted the red peppers, prepared the baby bok choy on the side, & added my own splashes & dashes to the sauce. This recipe will def stay in my back pocket, especially for the brown sauce! I finished the meal with some white rice & good laughs via The Love Guru.