I came up with this delicious dinner by combining the recipe for Stir-fried Bok Choy with a thinly slivered leftover grilled steak. SOOO glad I did!! Super quick and super scrumptious!
SODIUM CONTENT: 106 mg per serving
2 T. vegetable oil
1 T. minced garlic (3 cloves)
1 T. minced fresh ginger (1 1/2-inch piece, peeled)
1 small red onion, sliced thinly
2 lbs. bok choy, cleaned and cut into bite-size pieces*
1 t. very-low-sodium or sodium-free beef bouillon granules
1/2 t. ground white pepper
1/2 c. water
1 8-oz. steak, grilled or broiled to medium/medium-rare, thinly sliced
*If you are not familiar with bok choy and its preparation, here’s some help. Break the individual stalks off at the base (as with celery), discarding the small central core. Wash the stalks and leafy greens well, then drain. Trim each stalk at the base, then cut the stalks and greens into (approx) 1 to 2-inch pieces.
Heat the oil in a wok over medium-high. Add the garlic, ginger and onion, and cook, stirring, 30 seconds. Add the bok choy and cook, stirring, 2 minutes. Add the bouillon, pepper and water, raise the heat to high, and cook, stirring, 5-6 minutes. Add the steak, and heat through. Remove from heat and serve immediately.