Have you ever cooked those green vegetables with yellow flowers? They are called Yu Choy or Chinese spinach. I dream of deep frying those flowers into crunchy crispiness. In the meantime, I have left-over chicken Adobo sauce from last week. A 15-minute recipe is in the works!
If you’re wondering what I used as a table top for this photo, it is an old copper-stained drum lid. I got it from a metal scrap shop. Beautiful, isn’t it?
Stir-fried Chinese Spinach in Adobo sauce ~ Recipe here