There’s so much versatility in a stir fry, you can try something new every time. Change up the meat or make it meatless. The only thing you need to have is a good wok, high temperature to get a nice color on the protein, and how much time each of the veggies cook for. I like crispy, vibrant veggies so I always have them more on the underdone side, about 2 minutes. I also like to fry my vegetables separately and then the protein with the sauce last, to prevent having soggy veggies.
- 1 Onion
- 1/2 red bell pepper
- 10 baby bok choy
- 2 tsp corn starch
- 1/2 cup water
- 1 tsp oyster sauce
- 2 Tbsp canola
- Marinate the beef with ginger, garlic, soya sauce, black bean sauce, sugar, cooking wine, and 1 teaspoon of corn starch. Marinate overnight or until you are ready to use.
- Cut up all the vegetables keeping them similar in size.
- Prepare your slurry, in a small bowl add remaining corn starch, water, and oyster sauce. Set aside.
- Make sure you have all of your vegetables cut and ready to go. Start by frying the onions, in a little bit of oil, use a oil that can have a high smoke point. Fry for about 2-3 minutes and them transfer to a large serving dish.
- Add a bit more oil and stir fry the peppers for about 3 minutes and transfer to the bowl with the other vegetables. You will continue to add all the cooked vegetables into this one big serving dish.
- Stir fry the baby bok choy, add oil to the pan and wait till you see some smoke, then carefully add the bok choy. Move quickly as it will splatter some oil. Fry for about 3 minutes until the leafy parts start to wilt but the white part is still crunchy. Add the serving dish.
- Add more oil to the pan and add the beef, cook until it is browned and no longer pink, add the cornstarch slurry if you see that it is too thick add a bit more water. Season with salt to taste. Pour over vegetables. Serve with jasmine rice.