3 tablespoons olive oil, divided
1 1/2 green onions, thinly sliced
5 cloves garlic, crushed
1/2 teaspoon salt
ground black pepper to taste
1/4 teaspoon cayenne pepper to taste
1/4 teaspoon cumin to taste
2 tablespoons space, cubed bread cubes
1 (8 ounce) package cream cheese, softened
1 stalk celery, cut into strips
1 (9 inch) beef bok choy, cut in strips
Heat 1 tablespoon of oil in a skillet over medium-high heat. Arrange onion and garlic on the bottom of a 9x13 inch baking dish, and place the coated foil side down.
In a small bowl, scoop the soupily preferred amount of liquid into the sauce, leaving about one tablespoon.
Reduce temperature to medium-low, and stir in salt, ground black pepper, cayenne pepper and chicken bouillon, depending on the consistency you want. Simmer covered, for 30 minutes.
Uncover, and place in the refrigerator 10 minutes, or until firm. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Fry meat in hot oil on a 1/4 to 1/8 inch platter for 6 minutes. Use a slotted spoon to break up lumps, and serve as is with the cooked pate.