Sukiyaki with bok choy

Yield: 3 Servings

Measure Ingredient
½ pounds Beef Top Round Steak
½ teaspoon Instant Beef Bouillon
¼ cup Boiling Water
3 tablespoons Soy Sauce
1 tablespoon Sugar
2 tablespoons Cooking Oil
3 cups Thin Sliced Bok Choy
1 cup Green Onions; bias sliced One Inch Lengths
½ cup Bias Sliced Celery
8 ounces Fresh Tofu; cubed
1 cup Fresh Bean Sprouts Or
8 ounces Canned Bean Sprouts; drained
4 ounces Bamboo Shoots; drained
½ cup Thin Sliced Fresh Mushrooms
4 ounces Thin Sliced Water Chestnuts

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.

Source: Better Homes And Gardens Best Wok Recipes Compliments Of West Bend ypos by Dorothy Flatman 1996

Posted to MC-Recipe Digest V1 #1068 by "Bill Spalding" <billspa@...> on Jan 31, 1998

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