A healthy Chinese stir fry
Keeping in with the Chinese New year, We created a super easy Chinese stir fry that is perfect for Tupperware Thursdays. This stir fry is full of veggie goodness – so you’re guaranteed a nutritious lunch! It’s a versatile meal you can make the night before for dinner time and then save a portion for the next day.
Serves: 4 People
Time: 30 Minutes
- 4 tablespoons of soy sauce
- 1 tablespoon of Shaoxing rice wine or dry sherry
- 1 fourth of a teaspoon sesame oil
- A tablespoon cornstarch
- A tablespoon dark soy sauce
- 1 tablespoon sugar
- 1 tablespoon dry sherry (or rice wine)
- Add 1 pound of sirloin beef, thinly sliced
- 4 tablespoons of Rapeseed oil
- 1 clove garlic (diced)
- 1 teaspoon fresh ginger (minced)
- 1/2 cut onion (chopped/ diced)
- 2 bok choy stalks
- 1/2 of a cup of fresh mushrooms ( cut up )
- In a very large bowl, whisk together soy sauce, rice wine, sesame oil, and cornstarch.
- Slice the beef and add it to the marinade, coating all the sides. Leave it for 12-15 minutes.
- To make the sauce: Get small bowl, whisk together dark soy sauce, soy sauce, sugar, and dry sherry. Mix it all well until the sugar is dissolved. Leave it until later.
- Heat up wok and add 2 tablespoons of Rapeseed oil. When the Rapeseed oil is hot, add the meat, get rid of the marinade. Stir-fry until it is nearly cooked.
- Take the beef out and place onto paper towel.
- Make sure you clean out the wok, reserving 2 tablespoons left over juices to add to the sauce later.
- Next, Add 2 tablespoons the oil to the wok. When the oil is warm, add the garlic and ginger and stir-fry.
- Add the chopped onions and add the bok choy stalks and stir-fry.
- Add mushrooms and leaves – Push the vegetables up to the side,stir the sauce, and pour it into the center. Then mix it all well.
- Put the cooked beef in – mix well.
- Optional to add rice.