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In a large skillet, heat the oil. Add the garlic and cook over high heat until fragrant, 20 seconds. Add the bok choy and stir-fry until the leaves start to wilt, 2 minutes. Add the stock and cook, stirring, until slightly thickened, 30 seconds. Remove the bok choy from the heat, season with salt and pepper and serve.
Besides crispy shrimp, the menu further includes smoke pork ribs, Na's Braised Pork Belly, Na's Steamed Chicken, Chili Tofu Skin Salad, steamed egg with tofu sticks, Na's Secret Tofu (deep-fried tofu on bok choy leaves served with dipping sauce), Cucumber and Radish Salad, Fried Mixed Mushrooms with Rice Cracker Bites, okra in seasoned dressing ...
Jumbo Shrimp and Blood Orange Charmola Salad. Joe's Veggie Burgers. Abuelorita. Jelly Roll. Adrienne Forbes' Hot Toddy. Italian Yogurt Cake. Indiana Melon Sorbet. Hoppin’ John. Honey Spice Beer ...
Spice Rubbed Lamb Chops Hoisin and with Grilled Bok Choy Salad; Orange-Ginger Grilled Boneless Short Ribs with Green Onion-Peanut Relish; Coconut Ice Tea; Pork Shoulder Lettuce Wraps with Kimchi Season 3 (2013)
1. In a medium saucepan, bring the broth, water, mirin, soy sauce, vinegar, ginger, garlic and sugar to a boil. 2. Meanwhile, bring a large pot of water to a boil.
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Called the "Original Shrimp Cocktail" on the menu, it is a favorite of both locals and tourists. [31] The original Shrimp Cocktail consists of a regular-sized sundae glass filled with small salad shrimp and topped with a dollop of cocktail sauce. In 1991, the price was raised from 50¢ to 99¢ and in 2008 to $1.99. [31]
Add the bok choy and 1/2 cup of water to a large frying pan over high heat. Steam for 3 minutes then remove from the heat. Toss the beef with 1/2 cup of the sauce.