Bok Choy and Flank Steak Stir Fy
1 lb. bok choy 12oz. flank steak
4 tbsp. oyster sauce pinch of salt
2 tbsp. rice wine or white wine, divided
3 tbsp. peanut oil 1 tsp. honey, divided
2 tsp. cornstarch
Mix the oyster sauce, 1 tbsp of the wine, 1/2 tsp honey, and the cornstarch in a small bowl and set aside. Slice the bok choy diagonally into 1-inch pieces. Slice the flank steak across the grain into very thin slices.
Heat a wok or large skillet over high heat for a few minutes. Add 1 1/2 tbsp of the oil and swirl the pan. Add the bok choy and stir fry for about 2 minutes. Add pinch of salt, remaining wine and honey and 2 tbsp. of water and continue to cook for another 1 - 2 minutes until the bok choy is tender. Transfer the bok choy to a serving platter.
Wipe the pan clean and heat it again. Add the remaining oil, swirl the pan, and add the flank steak. Stir fry until the steak loses much of its redness - 2 - 3 minutes. Stir in the reserved sauce mixture, bring to a boil, and cook briefly until thickened. Pour the flank steak and sauce over the bok choy. Serve immediately over hot rice or noodles.
This recipe was adapted from From Asparagus to Zucchini.
May 19 2010 | Recipes | No Comments »
1 head bok choy 2 tablespoons soy sauce
2 tablespoons peanut or salad oil 2 teaspoons rice vinegar
1 tablespoons grated ginger 1 teaspoon sugar
1 tablespoon minced garlic salt and pepper
½ cup chicken stock (you can also use vegetable stock for a vegan version)
2 tablespoons sesame seeds
1 tablespoon sesame oil (optional)
Trim the root end off the bok choy head. Slice the leafy portions of the plant from the stalks and cut both the leaves and the stalks into matchstick-size pieces. Keep the leaves and stalks separate. Heat a very large, heavy skillet or wok until it looks hazy over the surface, 2-4 minutes. Add the oil and swirl it to coat the pan. Add the bok choy stalks and stir-fry about 5 minutes. Add the ginger and the garlic and stir-fry a few seconds. Add the bok shoy greens, chicken stock, sesame oil, rice vinegar, sugar and salt and pepper to taste. Reduce the heat to medium-low, cover and cook until the bok choy is tender and glazed with sauce, 5-8 minutes. Remove the cover and sprinkle with the sesame seeds, increase the heat to medium-high and cook until the excess liquid evaporates, 2-3 minutes. Adjust the seasoning to taste. Makes about 4 servings.
This recipe is from: Asparagus to Zucchini, Madison Area Community Supported Agriculture Coalition
February 04 2010 | Recipes | No Comments »