Here is a quick and easy bok choy stir fry. It can be prepared using very few ingredients and the cook time is very minimal. This recipe calls for beef, but it can be substituted for pork, shrimp or chicken, or just turn it into a vegetarian dish by adding other vegetables such as carrots. It is quite a versatile vegetable as it can be used in stir frys, soups, salads and side dishes. If you are not familiar with bok choy, it is also known as Chinese Cabbage. It is quite large with a white stalk and green leaves. It is usually found in local grocery stores, but depending on where you live, it may only be found in Asian markets or other specialty stores. It is highly nutritious and beneficial to incorporate into your diet. This recipe can be served for lunch or dinner and goes well anytime of the year.
To prepare this dish, start by pre-heating the wok. If you do not have a wok, use a large skillet. Wash and prepare the bok choy, by cutting off an inch off the bottom, then separate all the leaves and chop in big chunks. Make sure all the grit is washed off as it can be hidden in between each of the leaves. Season the beef with salt and pepper; take it easy with the salt since you'll be adding soy sauce. Stir fry the beef about a couple of minutes per side. Remove the beef, place to the side. Add the beef broth and soy sauce. Add the washed bok choy and cook until the leaves are wilted and the stalk is tender, just for about 2-4 minutes. This will depend on your taste. If you like it crunchier, cook no more than a couple of minutes. If you like it more tender, cook for 4 plus minutes. Just don't overcook it as this is a stir fry, so make sure your pan hot. Add the beef strips, mushrooms, fresh ginger and mix.
Serve immediately as-is or on top of rice.
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