So, a short post. I tried to make fritters like the mushroom ones I made, but using the remains of the bean salad from my last post. I was unsuccessful. There wasn't that 2:1 ration of "stuffing vs. batter" and in trying to make them more "substantial," I undercooked them and the middles were mad doughy.
However, the baby bak choy I sauteed with garlic and butter came out very yummy. (I served it with Spanish-style rice pilaf. Don't tell anyone.)