Sesame Veal and Bok Choy Stir Fry
May 7, 2020 • Meat & Poultry
Some time ago I posted my recipe for basic stir fry sauce – you keep this mixture in a jar in your fridge so it’s ready to go anytime you want to make stir fry. And while this recipe was made with veal because I recently purchased some from a Colorado farmer, you can use beef or bison or even chicken or shrimp or tofu if you want. I like to cook the meat with some minced garlic and ginger in sesame oil before adding the bok choy and sauce. Serve with simple white rice or over some udon noodles.
- 1 tablespoon sesame oil
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- 1 pound veal stew meat, cut into very thin pieces
- 2 small heads of boy choy, cut into large chunks
- ⅓ cup stir fry sauce
- ⅓ cup water
- Sesame seeds, optional
- Heat the oil in a large skillet over medium high heat and quickly stir fry the veal with the ginger and garlic just until barely browned, about 2 minutes. Add the book choy and continue to cook for another minute or two to wilt the boy choy. Add the stir fry sauce and water and cook, stirring constantly, until the sauce thickens.
- Serve over white rice or udon noodles and garnish with sesame seeds if desired.