SHANGHAI CAI FAN

SERVES: 4

INGREDIENTS

• 1 cup rice
• 1 1/4 cups water (try w/chicken broth w/some salt)
• 1/4 cup salted cured pork (diced, can use thick cut bacon)
• 1 tablespoon pork lard (you can also substitute bacon grease or oil)
• 1 tablespoon oil
• 1/2 teaspoon ginger (minced)
• 1/2 lb baby bok choy (225g, washed and finely chopped)

INSTRUCTIONS

1. Soak the rice in 1 1/4 cups water in a clay pot for 45 minutes to an hour. Once soaked, sprinkle on the salted pork and add a tablespoon of grease or oil. Put the pot over medium heat, uncovered, and bring it to a boil.
2. While you wait for rice to boil, heat 1 tablespoon of oil in a wok using medium heat. Add the minced ginger and caramelize a bit. Then add the boy choy, and stir-fry just until wilted. Turn off the heat.
3. Once the pot is boiling, cover the pot, turn the heat down to the lowest setting, and let it simmer for 8 minutes. Now take off the lid and add the cooked bok choy (don't pour in any of the cooking liquid from the bok choy) to the top of the rice and cover again. Let it simmer for another 5 minutes. Serve!

Recipe for salted pork: https://thewoksoflife.com/homemade-chinese-salted-pork/

From: https://thewoksoflife.com/shanghai-cai-fan-rice-salted-pork-greens/

NO KNEAD ROSEMARY BREAD

INGREDIENTS:

• 3 cups all-purpose flour
• 3 large garlic cloves, minced
• 1 tablespoon finely chopped fresh rosemary, or more, to taste
• 1 1/4 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon instant yeast
• 1 1/2 cups water, at room temperature
• 2 tablespoons cornmeal

DIRECTIONS:

1. In a large bowl, combine flour, garlic, rosemary, salt, pepper and yeast.
2. Using a wooden spoon or your hand, add water and mix until a wet, sticky dough forms, about 30 seconds.
3. Cover bowl tightly with plastic wrap and let stand at room temperature until surface is dotted with bubbles, about 18 to 24 hours.
4. Lightly oil a 10-inch cast iron skillet or coat with nonstick spray; sprinkle with cornmeal.
5. Working on a lightly floured surface, gently shape dough into a round.
6. Place dough into the prepared skillet. Cover with a clean dishtowel and let stand at room temperature until dough has doubled in size and does not readily spring back when poked with a finger, about 2 hours.
7. Preheat oven to 450 degrees F. Place into oven and bake until golden brown, about 30-40 minutes.
8. Serve warm.

From: https://damndelicious.net/2017/12/05/no-knead-rosemary-bread/