Bok Choy with Chinese Bacon

Bok Choy Chan Lop Yuk

Preparation info
    • Difficulty


Appears in
Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

Bacon in China was not always available, as I remember, for we generally ate our pork fresh. What there was, was cured and made available only during two months of the year, December and January. I recall we used to buy it and have it with many dishes during the New Year period, when it was very special. These days, of course, it is always available. Enjoy it!