One of my favorite Chinese vegetables in Bok Choy. I like to put it in soups, and many Chinese recipes. Unlike many other vegetables, both the leaves and the stems are tasty in their own unique way. Perhaps, one of the best Bok Choy dishes is beef/chicken with oyster sauce. I was having a problem that each time I cooked this dish, the dish would turn out very runny, and the delicious oyster sauce was diluted. After many starts and stops, I finally figured out some of the intricacies of cooking with Bok Choy.
I’ll use Beef Bok Choy with Oyster Sauce as an example.

Cut the bok choy and separate the leaves and the stems into two piles. Cut the beef into small round pieces. Beat each piece of beef individually with a meat tenderizer. This is a key step to make the beef extra tender and more flavorful. Create the marinade for the beef. I use one tablespoon cooking sherry, 1 tablespoon soy sauce, 2 tablespoon cornstarch, 1 tablespoon sugar, and a dash of Accent. Note: This recipe, I have doubled the amount of cornstarch to compensate for the runoff of the bok choy.

Once the oil in the wok is very hot, throw the bok choy stem pieces in the wok, and also 2-3 cloves of mashed garlic. Stir vigorously for one minute. Then add the bok choy leaves to the mixture. Stir until the leaves have been cooked. Remove and place the bok choy stems and leaves in a strainer. This is a key step. The key point is to strain off as much liquid as possible.

Next, heat some more oil, and quick fry the beef in the wok. Once the beef is quick, throw the bok choy and 1-2 tablespoons oyster sauce, and mix quickly. Don’t spend too much time mixing because you don’t want to overcook the beef and the bok choy.

In summary the two key differences in cooking with Bok Choy and other Chinese vegetables:

1. Strain in a strainer
2. Add a second TBSP of corn starch into the meat marinade.

Good Luck.

Next, you need to add the marinade for your beef or chicken. Add one more teaspoon of corn starch to the marinade than normal. The reason is that the extra corn starch is required for the run off of the water from the bok choy.

Now cook the bok choy in the wok. Watch carefully the bok choy, and do not over cook the bok choy because the more it is cooked the more run off. Once the bok choy

I have always loved to cook ever since I had to cook for myself in college. My goal has always been to cook better food than I was able to buy at a restaurant. Once I moved to South Dakota, this became a very simple task since there were not very many good restaurants in the surrounding areas. But now that I was at Gateway, there was a very practical matter. Since I was working so many hours, I had little time to cook. So therefore, I started cooking in mass quantities on the weekends, and then freezing as much as possible. For me a good recipe is not only delicious but also should freeze and microwave well.

Now that I am married and live in two countries and work at home. Having a good healthy lunch is essential to my lifestyle. This recipe is one of my all time favorites. Everyone that I have ever served this meat loaf loves it and asks for the recipe, so I thought I would share.

Meat Loaf

• 1 pound ground beef
• 1 pound italian sausage removed from skin
• 1 box stuffing
• 1 carton fresh sliced mushrooms
• catsup to taste
• worcestshire sauce to taste
• 1/2 teaspoon MSG/Accent
• 2-3 eggs

Prepare the box stuffing in the microwave which usually includes adding butter and water. At the same time, begin cutting the mushrooms into small pieces. They should be diced but does not have to be too small because they will shrink when baked. Mix everything together and bake for one hour.

The secret to this recipe is the italian sausage. Since it has seasoning, no other seasoning is necessary. Also, the stuffing has a small amount of seasoning. It is very important to keep the ratio of italian sausage and ground beef fixed. Too much ground beef, and it turns out a little dry, and too much sausage and it it a little too crumbly. Afterwards, two big helpings in a quart sized freezer bag. Works great for lunch for two people with a salad. Sometimes there aren’t so many left over for the freezer since everyone likes it so much. Happy eating.