There Are Pandas, and Then There Are Pandas.
And this isn't either of them! The Pandas we're talking about here, are watches, not bears. And what got me thinking about them (again) was a link posted this morning by @cm.rook who pointed a few of us to the very attractive (and not terribly priced) Yema "Rallygraph" Panda which, in it's most traditional arrangement, looks like the one on the left, but can also be had in the version on the right: The model on the left is a true Panda, while the model on the right is called a reverse Panda. The reason for that distinction is clear--Panda bears, only come in the first arrangement. Now at this point, everyone should be thinking about the most well-know Panda, The Rolex Panda, which is actually a Daytona, and among Rolex Daytonas, the most famous of which is the Paul Newman Daytona, which was famous first, because it was Paul's, and second because it sold at auction for $17.8 million (US Dollars). The story of that auction is well-known so I'll only...
Nov 8, 2019
Marinade * 1 Tbs. oyster sauce * 1 Tbs. soy sauce * 1 tsp. sugar * 1 Tbs. cornstarch * 2 Tbs. vegetable oil
Sauce * 2 Tbs. oyster sauce * ½ tsp. sugar * ¼ tsp. salt * 1 Tbs. soy sauce * ½ tsp. cornstarch * 1 tsp. sesame oil * 6 Tbs. chicken broth
Directions Slice the beef thinly against the grain. This is easiest if the beef is partially frozen, just enough to hold its shape firmly under the knife. Mix the marinade ingredients until smooth, toss with the beef slices and let sit for at least 20 minutes. Mix the sauce ingredients and set aside.
Either cut the bok choy heads into quarters lengthwise or separate all the leaves.
Heat a wok or deep skillet on high heat until very hot. Add a Tbs. or two of peanut oil, then add the minced garlic and bok choy. Stir fry for a minute or two then splash in the Shaoxing wine to deodorize the greens. When the wine has evaporated and the bok choy has deepened in color, remove from the wok and set aside.
Put the pan back on the heat and add some more oil. Add the ginger and stir-fry just until fragrant, about 30 seconds. Add the beef and spread it around the hot surface of the wok and let sit undisturbed for one minute to sear and brown then stir-fry just until the beef is not red. Don’t overcook the beef at this stage!
Pour the sauce over the beef in the pan and bring to a boil. Return the bok choy to the pan and toss until all is well mixed and coated with the sauce. Remove from heat. Serve immediately over rice.