Hiro’s Yakko-San: From the Deep-Fryer to the Sushi Bar
Bits of bok choy hit a tub of sizzling soybean oil. Their ivory stems become tender; their edges turn a sudden golden hue. The jade leaves of the Chinese cabbage quickly begin to crisp. Pulled out of the deep fryer, the greens still glisten with remnants of luscious fat. The…