BEEF AND BOK CHOY STIR-FRY

The Ming Dynasty herbalist Li Shizhen studied the Chinese cabbage for its medicinal qualities. Before this time the Chinese cabbage was largely confined to the Yangtze River Delta region. The Chinese cabbage as it is known today is very similar to a variant cultivated in Zhejiang around the 14th century. During the following centuries, it became popular in northern China and the northern harvest soon exceeded the southern one. Northern cabbages were exported along the Grand Canal of China to Zhejiang and as far south as Guangdong. They were introduced to Korea, where it became the staple vegetable for making kimchi. In the early 20th century, it was taken to Japan by returning soldiers who had fought in China during the Russo-Japanese War. The Chinese cabbage is now commonly found in markets throughout the world.

Serves 2
30 minutes
380 kcal per serving (without side order)


Ingredients

• 1 bunch of boy choy or pak choy, cut into wide strips
• 2 tbsp olive oil
• 2 garlic cloves, crushed
• 1 tbsp ginger, grated
• 250 g sirloin steak, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp sweet sherry
• 2 tsp sesame oil

Method

1. Heat a wok. When the wok has become hot, 1 tbsp of the oil is added and swivelled to distribute it evenly.
2. Add the garlic and ginger and stir-fry for 30 seconds.
3. Add the remaining olive oil and stir-fry the meat for about 3 minutes on high heat, until it is browned but not cooked through, then transfer to a plate.
4. Put the bok choy in the wok and stir-fry for 30 seconds or until just softened.
5. Add the meat, then soy sauce and sherry.
6. Stir-fry for 2-3 minutes or until meat is tender.
7. Mix in the sesame oil and serve immediately with noodles or rice.