Wegman’s Scranton had the tiniest baby bok choy I’ve ever seen.  They were labeled Shanghai bok choy.  I steamed them until tender and added my favorite spicy sauce for bok choy.  I should have bought more!

It’s been a very long time since I’ve prepared salmon.  In vain, I searched for wild caught, skin on, but had to settle for farm raised, Canadian on a board for grilling, not realizing until I brought the fish home that the skin had been removed 🙁

Oh well, this was good but I so miss L’Ambiance des Halles.

Spicy Oyster Sauce

2 tbsp oyster sauce

2 tbsp chili garlic sauce

1 tbsp sugar

1 tbsp peanut oil

2 tbsp water

Stir the oyster sauce, chili garlic sauce, sugar, peanut oil and water together well. Mix with hot, steamed bok choy.