Here I’ve simply added cooked, frozen moso-shoot slices to a pot of pork belly stewed long with black sugar, soy, garlic, sesame oil, star-aniseed. It’s like the old classic khow yok, but without the dried mustard green.
Of course, I’ll carefully skim all liquid grease and cut away all the solid fat from the meat. NOT.
Anyone into camellias? Here’s the view from my kitchen window:
If I washed the window I think I’d lose that veiled glow around the flowers. Yep. I’m too much the romantic and esthete to wash windows.