Bokchoys are really good when used fresh in your cooking. I tend to use it the same day I get it. This bok choy I got from our local farm here in Nairobi called Mlango Farm. The vegetables they grow are all organic. This week I got this vegetable in my basket and thought why not make a stir-fry with beef and serve with ginger brown rice. For those who are vegetarians, you can use tofu instead. To add the sweetener I have used the sweet soy sauce but it can be substituted with brown sugar. This stir-fry is pretty simple to make. Try it!
Serves: 4
Time: 30 minutes
2-3 bunches of bok choy, cleaned and chopped roughly
500-700 grams beef cubes
3 tbs thinly sliced ginger
3 tbs thinly sliced garlic
2-3 red chillies finely chopped
3 tbs sweet soy sauce or 2 tbs brown sugar +4 tbs water
1/4 cup hoisin sauce
3 tbs dark soy sauce
3 tbs Chinese rice vinegar
1/2 cup sliced leeks
2 tbs plain flour
3 tbs oil
Method
First, toss the beef cubes in plain flour and heat the wok on high heat. Add 2 tbs oil and start frying the beef cubes until browned. Remove it into a bowl.
Now in the same wok, add 1 tbs of the remaining oil. Let it get hot and then add the ginger, leeks, garlic and the chillies all at once. stir-fry it till the leeks have softened.
Toss in the fried beef cubes. Then add the wet ingredients ( I usually mix all the wet ingredients in a bowl and pour in at one go ). Mix the sauce well.
Tip in the chopped bok choy and stir-fry for few minutes till the stems have just softened but still has the crunch to it.
Remove from the heat and serve immediately with ginger brown rice topped with a fried egg.
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