March 20th, 2008
Baby “choys” are delicious also simply stir-fried with ginger and soy sauce and served room temperature or chilled for hot weather meals. I’m pairing baby bok choy with beef and shiitake mushrooms in a spicy sweet stir-fry—an easy healthy meal when served up with simple, fragrant steamed jasmine rice. You can also make this recipe with sliced chicken breast, large shrimp or tofu.
Sweet & Spicy Baby Bok Choy & Beef Stir-Fry with Shiitake Mushrooms
Makes about 4 servings
8 medium heads baby bok choy
2 teaspoons sesame oil
2 teaspoons canola oil
1 pound thinly sliced beef stir-fry meat, such as top sirloin
1/4 teaspoon salt
1 1/2 cups stemmed and sliced shiitake mushrooms
1 tablespoon thinly sliced garlic
3 tablespoons soy sauce
1 teaspoon cornstarch
1/4 cup Thai sweet chili sauce
1 tablespoon toasted sesame seeds
Cut bok choy lengthwise into quarters. Rinse well and pat dry. Set aside. Have all remaining ingredients prepared and measured out, and within reach of the stove.
Heat oils in a very large nonstick sauté pan or wok over high heat. When pan is very hot, add the meat. Season with salt and quickly stir-fry the meat for about 30 seconds, spreading it out in the pan to get some good browning. Then add the mushrooms, garlic and bok choy. Stir-fry till bok choy is tender-crisp, about 2 to 3 minutes.
Quickly stir together the soy sauce and cornstarch and add to the pan along with the sweet chili sauce. Mix in and stir-fry for a few more seconds. Remove food from pan to a platter and sprinkle with sesame seeds. ©2006 by Kathy Casey Food Studios®