Slice the ends off the bok choy and gently pull
the leaves apart a bit. Put them in a medium
skillet and add the chicken stock. Bring the stock
to a boil, lower the heat a little, and cover the
skillet. Let the bok choy cook for about five
minutes, turning it over once during cooking. Then
remove the bok choy to a colander, turn the heat
up under the skillet, and cook the stock at a high
boil for about seven minutes, until it thickens
and reduces.
Meanwhile, heat another skillet over medium-high
heat. Add the sesame oil and the ground beef and
break up the meat with a wooden spoon or spatula.
After a minute or two, add the soy sauce, fish
sauce, green onions, and garlic, and continue to
cook until the meat is cooked through, stirring
every now and then, probably about ten minutes.
Add the bok choy and the meat back to the reduced
chicken stock and mix it all together, and then
serve it with whatever grain you prefer.
Originally Submitted
1/24/2011
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