You’ll notice as we continue quite a few dishes are being repeated with maybe one produce added. For lunch the brown rice bokchoy crab stick dish was just like any other stir-fry I’ve made before and has equally turned out quite delicious. You prepare it the same as you would do with any stir-fry.

Furthermore, we have Mussels again and this time I added butter and fish sauce instead of miso paste to make the maple glaze. I’m using mussels again instead of scallops. Again a great turnout!! I also added orange zest as it always go well with maple syrup. It really gives a citrusy flavor to the sweetness of the maple syrup and just happens to work well with the mussels and fish sauce. Improvisation is key, but you have to know which flavors go well together.

Link to book: