This evening on "Cooking With Plonq":
When I was out shopping yesterday, I picked up a bag of bok choy at the grocery store.![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
atara saw it in the fridge this morning and said, "What do you have planned for all that bok choy?" It was a reasonable question since we already had bok choy in the fridge when I brought home more.
This evening, I showed her the plan.
I grabbed a ribeye down at the butcher shop yesterday to use a coupon before it expired. It's a rather premium cut of beef to be used in a stir-fry, but we don't spend a lot on meat these days and I decided to splurge for a change.
I sliced it thin and tossed it into a bowl to marinade in some light soy sauce, oyster sauce, sesame oil, dry sherry and corn starch. I set that aside and got myself busy chopping the ends off of an unseemly quantity of bok choy and washing it thoroughly.
While that was drying, I minced up two cloves of garlic, the rest of the sweet onion that had been languishing in the fridge, and a medium yellow onion. Finally, I put on a pot of rice to begin cooking.
I set the wok on a second burner and cranked up the flame, swirling some oil in the bottom of the wok until it just started to smoke. I dumped in the marinading steak and tossed it in the oil until it barely lost its pink colour. I quickly transferred the meat to a bowl to rest and dumped in the minced garlic and a good spoonful of pureed ginger.
After a minute, I poured in the onions and stirred them over high heat until they started to turn slightly translucent. I dumped in the bok choy, put a lid on the wok, and turned off the heat under the rice to let it coast to a finish.
When the bok choy had cooked down adequately, I dumped in the meat and its accumulated juices and tossed everything together to distribute the sauce. I finished in the bowl with a shake of toasted sesame seeds.
Was it worth using a fancy cut of meat in a stir-fry? I'd say that it was. We could really tell the difference from the usual quality of stewing beef we normally use for this.
When I was out shopping yesterday, I picked up a bag of bok choy at the grocery store.
atara saw it in the fridge this morning and said, "What do you have planned for all that bok choy?" It was a reasonable question since we already had bok choy in the fridge when I brought home more.This evening, I showed her the plan.
I grabbed a ribeye down at the butcher shop yesterday to use a coupon before it expired. It's a rather premium cut of beef to be used in a stir-fry, but we don't spend a lot on meat these days and I decided to splurge for a change.
I sliced it thin and tossed it into a bowl to marinade in some light soy sauce, oyster sauce, sesame oil, dry sherry and corn starch. I set that aside and got myself busy chopping the ends off of an unseemly quantity of bok choy and washing it thoroughly.
While that was drying, I minced up two cloves of garlic, the rest of the sweet onion that had been languishing in the fridge, and a medium yellow onion. Finally, I put on a pot of rice to begin cooking.
I set the wok on a second burner and cranked up the flame, swirling some oil in the bottom of the wok until it just started to smoke. I dumped in the marinading steak and tossed it in the oil until it barely lost its pink colour. I quickly transferred the meat to a bowl to rest and dumped in the minced garlic and a good spoonful of pureed ginger.
After a minute, I poured in the onions and stirred them over high heat until they started to turn slightly translucent. I dumped in the bok choy, put a lid on the wok, and turned off the heat under the rice to let it coast to a finish.
When the bok choy had cooked down adequately, I dumped in the meat and its accumulated juices and tossed everything together to distribute the sauce. I finished in the bowl with a shake of toasted sesame seeds.
Was it worth using a fancy cut of meat in a stir-fry? I'd say that it was. We could really tell the difference from the usual quality of stewing beef we normally use for this.
