We often cook this during the week because it is quick to make and yummy. And because we like asian cuisine. And it has just a few ingredients.
Use a simple wok pan, not a fancy one. It should be round, made of steel and should have no coating – no anti-slip, ceramics or other coating. This is essential since we cook with it on very high temperatures. The coating would burn and peel sooner or later and you’ll end up eating it.
- 1.wash the pak choi and slice it. The hard parts go in one bowl while the greens in another.
- 2.wash the pepper and cut it coarse. Place it in a bowl.
- 3.wash the mushrooms and cut them as you see fit. The ones I used were too beautiful to cut so I let them whole.
- 4.peel the onion and chop it coarse, like the pepper.
- 5.peel the ginger and chop it in small pieces.
- 6.peel the garlic and cut it in 4.
- 7.add 2 tbs fish sauce and 1 tbs dark soy sauce to 100ml2.4fl.oz water. Chop the lemon and add it to the sauce. Press 1/4 of the garlic over.
- 8.Cut the meat in larger chunks, about 8mm0.3in thick and place it in the bowl.
- add 1 tbs of coconut oil to the wok and let it melt.
- add the chopped ginger
- add the meat, in small batches. Place the pieces one by one (4-5 at the time). After about 20 seconds toss them on a side of the wok and add another batch. When finished,
keep steering every 10 seconds.
- add 2 cloves of minced garlic and stir
- add 5 tbs of sauce and stir
- turn heat to low
- sprinkle 1/2 tea spoon of tapioca over the meat and stir to incorporate
- take the meat out in a large bowl, together with the sauce in the pan.
- wash the wok pan
- add 1 tbs coconut oil
- add 1 clove minced garlic (1/4 of chinese garlic clove)
- add the onion
- add the red pepper and stir a few times
- throw the mushrooms in and keep stirring every 10 seconds
- add the pak choi hards and keep stiring
- add the pak choi greens and stir
- turn heat to low
- pour the sauce over the veggies
- sprinkle 1/2 tea spoon tapioca and stir to incorporate and ticken the sauce
- fire out
- good job! Enjoy!
Start with plating for kids, as usual. Since mine hate having the food mixed, I place the veggies in the plate and the meat aside.
For the grown ups make a bed of veggies and place the meat on top, like in the picture here.
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