Tuesday, October 11, 2011

56/655 - Bok choy in hot and sour sauce

What a nice, simple recipe for a Tuesday night. The hot and sour sauce was fantastic, made from salt, sugar, cornflour, apple cider vinegar, soy sauce and rice wine. I decided to take the bok choy out of the wok and fry the chicken in the sauce which was absolutely fantastic.

I was a bit heavy handed with the dried chillies which I quite enjoyed, but the boys ended up a bit goggle eyed and running for the milk. They still told me that the sauce was "awesome", so no harm done. Their tolerance for chilli is becoming quite impressive! Time to hit them with a good vindaloo I think.

I doubled this recipe which was lucky because it meant that we all got a good sized serve, but also that the chicken was well coated as it cooked.

Too easy, and a great, simple sauce to add to my repertoire of things that make steamed vegetables taste good.

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