TO POOR ASIAN-AMERICAN MUMS:

http://www.bonappetit.com/recipe/skirt-steak-with-pickled-fennel-salad

ONCE YOU EAT HALF THE KIM CHEE/CHI, ADD CLEANED, THINLY-SLICED RADISHES, FRESH, BABY BOKCHOY, FRESH FENNEL BULBS TO IT. TOP UP THE JAR WITH RICE WINE VINEGAR, A TBL OF SAKE, AND A TSP OF BROWN SUGAR. PUT INTO FRIDGE FOR A MONTH. SAUTEE FOUR CUPS, FOR 10 MINUTES WITH EIGHT CUPS OF FRESH, CLEANED, CHOPPED, BABY BOK CHOY.

***MARINATE THE SKIRT STEAK WITH SAKE, SESAME OIL, PAPAIN, BLACK PEPPER, GINGER PUREE, SHALLOT PUREE, AND REDUCED-SODIUM, TAMARI SAUCE, BEFORE COOKING IT. SERVE CHOPPED, INTO A FRESH BABY MESCLUN, AND SPICY, PICKLED MANGO SALAD.***