EBT-Friendly: 92% of ingredients

From Wayne Shen

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A classic and quick stir-fry that perfectly balances the crisp texture of bok choy with savory, tender meat in a rich garlic and soy-based sauce. This trending dish delivers restaurant-quality flavor in under 30 minutes.

Ingredients:

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•   200-300 g meat
•   2/3 tsp salt (divided)
•   1/3 tsp ground black pepper
•   1 tsp dark soy sauce
•   1 egg white
•   1 tsp cornstarch
•   2 tsp cooking oil
•   1-2 heads bok choy
•   1 tsp red chili pepper (chopped )
•   1 tsp minced garlic
•   1 tsp minced ginger
•   3 tsp light soy sauce
•   1 tsp oyster sauce

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Prepare the bok choy. Separate the leafy green parts from the white stems. Cut both the stems and the leaves into shreds, rinse thoroughly, and drain well.
2. Marinate the meat. Thinly slice your choice of meat (such as pork or chicken). In a bowl, combine it with 1/3 tsp salt, 1/3 tsp ground black pepper, 1 tsp dark soy sauce, 1 egg white, 1 tsp cornstarch, and 1 tsp oil. Mix thoroughly and set aside.
3. Stir-fry the meat. Heat a wok or large pan over high heat with a little oil. Add the marinated meat and stir-fry quickly until it just changes color. Remove the meat from the pan and set aside.
4. Build the aromatics. In the same pan, add 1 tsp chopped red chili pepper, 1 tsp chopped garlic, and 1 tsp minced ginger. Stir-fry for 20-30 seconds until fragrant.
5. Cook the bok choy stems. Add the shredded bok choy stems to the pan along with 1/3 tsp salt. Stir-fry for 1-2 minutes until they begin to soften.
6. Combine. Return the cooked meat to the pan with the stems.
7. Season. Add 3 tsp light soy sauce and 1 tsp oyster sauce. Stir everything together well.
8. Finish with greens. Add the shredded bok choy leaves. Increase the heat to high and stir-fry quickly for another 30-60 seconds, just until the leaves are wilted but still vibrant.
9. Serve immediately with steamed rice.