THIS WINNING combina-

uon of tender beef, bok choy

and onion, delightfully

seasoned with brewed soy

sauce, fresh ginger and

garlic, clearly illustrates why

Chinese sur-frying is becom-

ing a favorite.
STIR-FRIED GINGER

BEEF
AND BOK CHOY

-« pound boneless tender
beef steak

3 tablespoons soy sauce,
divided

1] tablespoon cornstarch

1 tablespoon dry sherry

1 teaspoon minced fresh
ginger root

1 clove garlic, minced

2 teaspoons cornstarch

’, pound bok choy cabbage
or romaine lettuce

2 tablespoons vegetable oil,
divided

]1 medium-size onion, cut
into “%-inch strips

Stir-fry a
favorite

1 tablespoon slivered fresh

ginger root

Cut beef across grain into
thin slices. Combine 1 Tbsp.
soy sauce and next 4 ingre-
dients; strr in beef. Marinate
30 minutes. Meanwhile, com-
bine 2 tsp. cornstarch, re-
maining sgy sauce and % cup
water, set’ aside. Rinse bok
choy afid pat dry. Cut leaves
crosswise into l-inch strips;
separate stems from leaves.
Heat | Tbsp. oil in wok or
large skillet over high heat.
Add beef and stir-fry 1
minute; remove Heat re-
maining oi! in same wok.
Add onion and = slivered
ginger; stir-fry 2 miunutes.
Add bok choy stems; str-try

1 minute. Add leaves; stir-fry
1 minute longer. Stir in beef
and soy sauce mixture; cook
and stir until sauce boils and
thickens. Serve immediately.
Makes 4 servings.

photo submitted

STIR-FRYING is always a favorite, so why not try Ginger

Beef and Bok Choy?”

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