The Cat's Studio

Yields: 4 servings

• 1 bunch Bok Choy
• 2 tablespoons Olive Oil
• 2 cloves Garlic; crushed
• 250 grams Rump Steak; thinly, sliced
• 2 tablespoons Soy Sauce
• 1 tablespoon Sweet Sherry
• 2 tablespoons Basil; fresh, chopped
• 2 teaspoons Sesame Oil

Wash the bok choy and drain. Cut the leaves into wide strips and the stems into thin strips. Heat the wok until very hot, add 1 tb of the oil and swirl to coat the side. Add the garlic and stir-fry for 30 seconds.

Add another teaspoon of oil to the wok and add the meat in batches. Stir-fry for 3 minutes over high heat until the meat has browned, but not cooked through. Remove from the wok.
Add the bok choy to the wok and stir-fry for 30 seconds or until just wilted. Add the meat, soy sauce and sherry. Stir-fry for 2-3 minutes or until the meat is tender. Add Hokkien noodles, if desired.
Add the basil and sesame oil and toss well. Serve immediately.

Variation:
The Asian vegetable, choy sum, has a similar flavour to bok choy and could also be used for this recipe. It has a longer leaf and shorter stem. Baby bok choy could also be used for this recipe.

Source: "The Complete Stir-Fry Cookbook" page 44 ISBN 1-74045-020-5

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