Beef & vege stir fry

half pound of beef
half eggplant
2 stalks of bok choy
(either or both vege)
1 garlic chunk
1 stalk of scallion (white half)
House of Tsang Szechuan Spicy Stir Fry Sauce (or any other soy sauce based stir fry sauce)

Cut beef into bite size, cut eggplant into bite size wedges, wash and split up each leaves of bok choy, slice garlic, cut scallion into 2cm pieces (as oppose to the usual dicing of green half).

Heat up wok or frying pan with oil. Throw in garlic and scallion, stir alittle, you should smell the aroma from garlic and scallion. Throw in beef, stir til half cooked. Throw in vege, stir some more and cover the pot. Check and stir occasionally til beef is fully cooked, shouldn’t take long.

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