Side Pannel
Sukiyaki with Bok Choy
Ingredients List
- 1/2 lb Beef Top Round Steak
- 1/2 ts Instant Beef Bouillon
- 1/4 c Boiling Water
- 3 tb Soy Sauce
- 1 tb Sugar
- 2 tb Cooking Oil
- 3 c Thin Sliced Bok Choy
- 1 c Green Onions; bias sliced
- -One Inch Lengths
- 1/2 c Bias Sliced Celery
- 8 oz Fresh Tofu; cubed
- 1 c Fresh Bean Sprouts Or
- 8 oz Canned Bean Sprouts; drained
- 4 oz Bamboo Shoots; drained
- 1/2 c Thin Sliced Fresh Mushrooms
- 4 oz Thin Sliced Water Chestnuts
Directions
Partially freeze beef. Slice beef very thinly across the grain into bite
size strips. Dissolve beef bouillon granules in boiling water; add soy
sauce and sugar.
Add cooking oil; preheat wok over high heat. Add bok choy, green onions,
and celery; stir fry 2 minutes. Remove from wok.
Add tofu, bean sprouts, bamboo shoots, mushrooms and water chestnuts; stir
fry 1 minute. Remove.
Add more oil if necessary, and add beef to HOT wok; stir fry 2 minutes or
until meat is just browned. Stir beef bouillon mixture and stir into beef.
Cook and stir until bubbly. Stir in vegetables. Cover and cook for 1 minute
or until just heated through. Serve at once. Makes 2 or 3 servings.
size strips. Dissolve beef bouillon granules in boiling water; add soy
sauce and sugar.
Add cooking oil; preheat wok over high heat. Add bok choy, green onions,
and celery; stir fry 2 minutes. Remove from wok.
Add tofu, bean sprouts, bamboo shoots, mushrooms and water chestnuts; stir
fry 1 minute. Remove.
Add more oil if necessary, and add beef to HOT wok; stir fry 2 minutes or
until meat is just browned. Stir beef bouillon mixture and stir into beef.
Cook and stir until bubbly. Stir in vegetables. Cover and cook for 1 minute
or until just heated through. Serve at once. Makes 2 or 3 servings.
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