From EatingWell: October/November 2005, The EatingWell Healthy in a Hurry Cookbook (2006)
Oyster sauce and rice wine give this speedy stir-fry a rich flavor that balances the clean, sweet crunch of bok choy. Make It a Meal: Rice noodles or brown basmati rice and a Tsing Tao beer will make you feel like you're eating in your favorite Chinese restaurant.
This was delicious and so quick and easy! I only made a few changes:
1. I added about 1/4 cup of beef broth to make it slightly saucier
2. I added pea pods (YUM!)
3. When I was frying the veggies, I added 2 cloves of fresh garlic
We ate it over some white rice (judge away, I love my rice) and it's going into the "favorites" category of my recipe box!
I love sweet and spicy food. I also added sriracha chili sauce. Awesome!!!
Excellent recipe. The only change/addition I made was a squirt of Sri Racha chile hot sauce on top of each serving to add a little kick.
Delicious!!! I made a few modifications. I used 2.5 lbs bok choy instead of 1lb and you could add even more. I added one small bulb garlic (about 9 cloves). If you like spicy (my family does) I also used 2 tbsns of garlic chili sauce and 2 tspns crushed red pepper (the recipe called for 1/4 to 1/2 tsp). We also stirred in some japanese noodles (Caravelle chuka soba made from wheat flour egg and salt only 110 calories per serving). I would suggest adding even more vegetables to make it more filling. WE LOVED IT!!!
Love this recipe! This is my go-to on busy nights. I'd never tried bok choy before and was really impressed - love the crunch! I've even made it without the beef - using 20-30 shrimp (unchopped) and really enjoy it. I do add garlic (I love garlic!) and I have used a chilli-garlic sauce instead of the oyster-flavored sauce and sesame oil for the canola oil. I also add some shitake mushrooms based on other comments I saw. Always very good!
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