Serve this quick, lean stir-fry with steamed brown rice — it comes together in a flash. If you like, add color and nutrients by stir-frying red onions and bell peppers along with the bok choy.
Spicy Ginger Beef & Bok Choy
2 Tbs. dry sherry
1 Tbs. low-sodium soy sauce
1/2 tsp. Asian red chile paste, plus more if desired
1 lb. (500 g.) baby bok choy
1 Tbs. grapeseed or canola oil
2 cloves garlic, minced
1 Tbs. peeled and minced fresh ginger
1 lb. (500 g.) flank steak, thinly sliced across the grain
In a small bowl, stir together the sherry, soy sauce and chile paste. Set aside.
Trim the stem ends from the baby bok choy and separate into leaves.
In a wok or a large nonstick frying pan, heat 1/2 tablespoon of the oil over high heat. When the oil is hot, add the bok choy and cook, stirring, just until tender-crisp, about 2 minutes. Transfer to a bowl.
Add the remaining 1/2 tablespoon oil to pan. When hot, add the garlic and ginger and cook, stirring often, until fragrant but not browned, about 30 seconds. Add the beef to the pan and cook, tossing and stirring, just until no longer pink, about 2 minutes.
Return the bok choy to the pan along with the sherry mixture and cook for 1 minute until heated through. If you like your food extra spicy, top with additional red chile paste. Serve right away. Serves 4.
Find more simple, nourishing recipes in our cookbook Good for You, by Dana Jacobi.