First let me tell you two things; one, you need to be 21 to get cooking sherry in my state and two, I was nervous about eating bok choy. The reason I was so nervous stems from an incident a couple of years ago when I tried sushi for the first time. You have no idea how pumped I was to eat sea weed, you don’t even have to tell me how strange that is, trust me, I know. Needless to say when I didn’t like sea weed it kind of ruined the entire sushi experience, and I haven’t been able to eat it again. I like to try foods that I’ve never eaten before so I decided to throw caution to the wind and hope bok choy didn’t disappoint me like the sea weed did. If you are wondering, which I’m sure you are, I loved bok choy. The recipe came from a book I bought years ago when I worked at a book store, it’s called; The complete cookbook: Stir Fry. It is still apparently available on amazon!
Beef with Bok Choy
1 bunch of bok choy
oil for cooking
2 gloves garlic, crushed
8 oz rump steak thinly sliced (I found of beef stir fry meat that I used)
2 tbsp soy sauce
1 tbsp sweet sherry
2 tbsp chopped fresh basil
2 tsp sesame oil
1. Was bok choy and drain. Cut leaves into wide strips and stems into thin strips. Heat wok until very hot, add 1 tbsp oil and swirl to coat. Add garlic, stir fry for 30 seconds
2. Add another tbsp of oil and then in batches the meat. Stir fry 3 minutes over high heat where meat has browned but not cooked through. Remove from wok.
3. Add bok choy to the wok and stir fry for 30 seconds or until just wilted.
**I served this over rice, and also had it the next day for leftovers and it was very good!