Easy and Quick Stir-fried Bo Choy (Chinese Spinach) and Beef

Easy and Quick Stir-fried Bo Choy (Chinese Spinach) and Beef

Stir-frying is quite quick and a painless way of cooking. Add some meat for taste, or if it is kosong (without meat), use some stock (either chicken or anchovies) to enhance the dish. After all, some savouriness does not harm.

This time I am using some good beef as it goes well with Bo Choy. This vege has a tinge of bitter, but overall a quick stir fry can soften the stem and the leaves. It gives the vege a natural chew without any hard fibres. 

I had eaten this dish in good restaurants in Vietnam and Hong Kong. The stem of the vege is hollow and takes in the gravy and stock (if used) and makes the dish so desirable. You are not just biting into cellulose.

Ingredients

1) 250gm Bo Choy

2) 180gm Chucktender beef (100gm may be ideal but then give yourself a treat), slice it into 8mm strips 

3) 1 tbsp Soy sauce 

4) 1tsp cornflour

5) A few cloves of garlic 

6) Salt to taste

7) Oil

Preparations 

1) Marinate the beef strips with Soy Sauce and then mix in cornflour. Leave for an hour or so. Add some oil to the beef before stir-frying 

2) Stir fry beef until light brown or to the level of doneness. Remove 

3) Add oil then garlic and fry the stem for 30secs up to a minute to your preference 

4) Add the leaves and stir and dish out. Watch for the colour you want. Leaves cook quickly

5) Place the fried beef on top of the Bo Choy