Ben Collver wrote to Dave Drum <=-

So, it's U$3.99 for a 10 oz can of fake meat. I can buy real meat of excellent quality and flavour for le$$ than that.

I imagine it would be more affordable at your local Asian grocery than
on Scamazon.

You've an optimistic imagination. And you've not shopped either of my
near by Asian markets. I buy miso paste there - as well as gen-u-wine
Sriracha sauce (from Sriracha) rather than Rancho Cucamonga, Ca.

That's a HUGE amount of celery. An average stalk (bunch) of celery comes in at 1 1/2 lb. The recipe's author, o doubt, meant "rib" of celery

which

would average 2 to 3 oz per rib.

I quoted it as published on recipesource.com. :>

I've caught that same faux pas in magazine recipes as well. And shot
off a "rocket" to the editor. Taste of Home was especially bad about
that - but have improved greatly.

I recently saw a recipe that called for stalks of bok choy. It made me wonder, but i figured bok choy probably comes in bunches with
individual "stocks", unlike celery.

My recent (just now) research on that subject shows that bok choy is
sold in sheads/bunches and the individual units are stalks/leaves. As in:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shrimp Stir Fry with Chinese Greens
Categories: Seafood, Vegetables, Mushrooms, Herbs,
Yield: 3 servings

3/4 lb (U60) shrimp; peeled,
- deveined, tails optional
1 tb Chinese rice wine, or dry
- sherry
1/2 ts Salt
1 tb Cornstarch
1/2 lb Chinese greens, such as bok
- choy
4 oz Fresh mushrooms
+=OR=+
6 Chinese dried mushrooms
+=OR=+
Dried shiitake mushrooms
2 tb Vegetable or peanut oil for
- stir-frying, as needed
2 sl (thin) ginger; peeled
1/4 ts Salt
1/4 c Chicken broth
1/2 ts Sugar
1 tb Light soy sauce
Fresh ground black pepper
1 ts Cornstarch
+=MIXED WITH+=
2 ts Water

If using frozen shrimp, defrost in the refrigerator.
Rinse the shrimp under cold running water and pat dry
with paper towels.

Place the shrimp in a large bowl and add the rice wine
or sherry, 1/2 teaspoon salt, and 1 tablespoon
cornstarch, stirring in one direction (this is to make
sure the marinade spreads evenly).

Chop the bok choy stalks diagonally and the leaves
across into 1" pieces.

Wipe the mushrooms with a cloth or soft brush and cut
into thin slices. If using Chinese dried mushrooms, soak
in hot water for 20 minutes to soften. Drain the
softened mushrooms, remove the stems, and cut into
quarters.

Heat the wok and add 2 tablespoons oil. When the oil is
hot, add the ginger. Stir-fry for about 30 seconds,
until aromatic.

Next, add the shrimp and stir-fry until they turn pink.
Remove the cooked shrimp from the pan.

Add a bit more oil if needed so there are about 1 1/2
tablespoons in the wok. Add the bok choy, mushrooms, and
1/4 teaspoon salt. Stir-fry for 1 minute. If the
vegetables seem a bit dry at this point, add a small
amount of water or rice wine. Add the chicken broth,
cover and cook for 2 more minutes.

Return the shrimp to the pan. Add the sugar, soy sauce,
and pepper.

Give the cornstarch/water mixture a quick stir and add
to the middle of the ingredients, stirring to thicken.
Cook, stirring for another minute.

Serve hot with rice, if desired.

Makes: 2 to 4 servings

RECIPE FROM: https://www.thespruceeats.com

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