Sukiyaki with bok choy
3 Servings
Ingredients
| Quantity | 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 |
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.
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