{"id":39,"date":"2008-03-20T01:19:05","date_gmt":"2008-03-20T01:19:05","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/2008\/03\/20\/baby-bok-choy-beef-stir-fry-healthy-quick-and-easy-dinner\/"},"modified":"2008-03-20T01:19:05","modified_gmt":"2008-03-20T01:19:05","slug":"baby-bok-choy-beef-stir-fry-healthy-quick-and-easy-dinner","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=39","title":{"rendered":"Baby Bok Choy &amp; Beef Stir Fry &#8211; Healthy Quick and Easy Dinner"},"content":{"rendered":"<p><font face=\"Times New Roman\">Baby &#8220;choys&#8221; are delicious also simply stir-fried with ginger and soy sauce and served room temperature or chilled for hot weather meals. I&#8217;m pairing baby bok choy with beef and shiitake mushrooms in a spicy sweet stir-fry\u2014an easy\u00a0healthy meal\u00a0when served up with simple, fragrant steamed jasmine rice. You can also make this recipe with sliced chicken breast, large shrimp or tofu.<\/font><\/p>\n<p><font face=\"Times New Roman\"><br \/>\n<\/font><strong><font face=\"Times New Roman\">Sweet &amp; Spicy Baby Bok Choy &amp; Beef Stir-Fry with Shiitake Mushrooms<br \/>\n<\/font><\/strong><font face=\"Times New Roman\">\u00a0<br \/>\n<\/font><font face=\"Times New Roman\">Makes about 4 servings<br \/>\n<\/font><font face=\"Times New Roman\">\u00a0<br \/>\n<\/font><font face=\"Times New Roman\">8 medium heads baby bok choy<br \/>\n<\/font><font face=\"Times New Roman\">2 teaspoons sesame oil<br \/>\n<\/font><font face=\"Times New Roman\">2 teaspoons canola oil<br \/>\n<\/font><font face=\"Times New Roman\">1 pound thinly sliced beef stir-fry meat, such as top sirloin<br \/>\n<\/font><font face=\"Times New Roman\">1\/4 teaspoon salt<br \/>\n<\/font><font face=\"Times New Roman\">1 1\/2 cups stemmed and sliced shiitake mushrooms<br \/>\n<\/font><font face=\"Times New Roman\">1 tablespoon thinly sliced garlic<br \/>\n<\/font><font face=\"Times New Roman\">3 tablespoons soy sauce<br \/>\n<\/font><font face=\"Times New Roman\">1 teaspoon cornstarch<br \/>\n<\/font><font face=\"Times New Roman\">1\/4 cup Thai sweet chili sauce<br \/>\n<\/font><font face=\"Times New Roman\">1 tablespoon toasted sesame seeds<br \/>\n<\/font><font face=\"Times New Roman\">\u00a0<br \/>\n<\/font><font face=\"Times New Roman\">Cut bok choy lengthwise into quarters. Rinse well and pat dry. Set aside. Have all remaining ingredients prepared and measured out, and within reach of the stove.<br \/>\n<\/font><font face=\"Times New Roman\">\u00a0<br \/>\n<\/font><font face=\"Times New Roman\">Heat oils in a very large nonstick saut\u00e9 pan or wok over high heat. When pan is very hot, add the meat. Season with salt and quickly stir-fry the meat for about 30 seconds, spreading it out in the pan to get some good browning. Then add the mushrooms, garlic and bok choy. Stir-fry till bok choy is tender-crisp, about 2 to 3 minutes.<br \/>\n<\/font><font face=\"Times New Roman\">\u00a0<br \/>\n<\/font><font face=\"Times New Roman\">Quickly stir together the soy sauce and cornstarch and add to the pan along with the sweet chili sauce. Mix in and stir-fry for a few more seconds. Remove food from pan to a platter and sprinkle with sesame seeds. \u00a92006 by Kathy Casey Food Studios\u00ae<br \/>\n<\/font><font face=\"Times New Roman\">\u00a0<br \/>\n<\/font><font face=\"Times New Roman\">\u00a0<br \/>\n<\/font><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Baby &#8220;choys&#8221; are delicious also simply stir-fried with ginger and soy sauce and served room temperature or chilled for hot weather meals. I&#8217;m pairing baby bok choy with beef and shiitake mushrooms in a spicy sweet stir-fry\u2014an easy\u00a0healthy meal\u00a0when served up with simple, fragrant steamed jasmine rice. You can also make this recipe with sliced [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760],"tags":[11868,11838,11803,11857,11859,11805],"class_list":{"0":"post-39","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-dishing-with-kathy-casey-blog","7":"tag-meats","9":"tag-recent","11":"tag-recipes"},"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/39","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=39"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/39\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=39"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=39"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=39"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}