New Canadian

Feb. 15 is a big day: National Flag Day of Canada, Celebration of coming Heritage Day (the 3rd Monday of February), our anniversary; and from now on, we will celebrate more, as a new Canadian.

　

The seats reserved for Lieutenant-governor, mayor, president and CIC officers:

His honour, the Lieutenant-governor of New Brunswick, Herménégilde Chiasson:

　RCMP：

　This is a snapshot from CBC News at Six, we were singing O Canada:

In reception, cupcakes with mini national flag were served, and coffee. People congratulated each other.

To celebrate this super big day, I made braised pork rib and stir-fried Shanghai bok choy (I found it in Atlantic Superstore located in Moncton, cheers):

Shanghai Bok Choy

During the visit in Halifax, we bought two bags of Shanghai bok choy in an oriental store.

What is the difference among Shanghai bok choy, local bok choy and local baby bok choy?

Shanghai Bok Choy Baby Bok Choy

Bok Choy

Shanghai bok choy is sweet, crispy, juicy. Its shape is so cute and elegant, so that it can be used as garnish vegetable as well.

Shanghai bok choy is small, not as giant as bok choy. It needn't be halved to fit the wok.

Tear down four Shanghai bok choy (green leaf with greenish stalk together), rinse and dry.

Prepare sauce: add 1 tsp salt, 1 tsp sugar, 1 tsp tapioca starch in 1/2 cup water, whisk well.

Heat wok under high power, add some oil in hot wok, stir in Shanghai bok choy, until stalks turn very green. Pour sauce in, stir thoroughly to have veg evenly covered with concentrated sauce .

I don't add other flavour or sauces, my hubby and I both like the fresh and natural taste of Shanghai bok choy. Tapioca starch is quite different from corn starch, which can create a shiny dish.

Mmm, Shanghai bok choy + diced pork in soy sauce + rice = fancy life