Japanese TV Dinner

Kitted out with Japanese lacquer tray and ceramic serving bowls - courtesy as gifts from Miki S - Cafe Drake noshed well and stylishly in front of the tube via a few quick Asian sides. Here's how you can do it too:

1) Obviously, make rice. We used short grain brown.

2) Rinse and trim the ends of 1 lb. of baby bok choy. Heat 2 T. peanut oil in a large skillet and add 1 chopped clove of garlic and 2-3 dried red chiles. Saute for 1 minute. Add baby bok choy, stir well to coat with seasoned oil, add a few pinches of salt, a couple of splashes of water and cover. Cook on high for 4 minutes.

3) Heat vegetable oil in skillet for a few minutes till almost smoking. Add chopped fresh ginger, 1 finely sliced carrot and saute for 2 minutes. Add a big bunch of Chinese garlic chives (or scallions if unavailable or plain chives) and cook for 1 more minute. Add a package of soft fried tofu (available at all Asian markets), cut in slivers and season with soy sauce, honey and pepper. Splash in any white wine, cover and cook on medium-high heat for 5 minutes.