Bok choy, also called pak choi or pok choi, is one of two main types of leafy green vegetable known as Chinese cabbage.
Though its closely related to the headed cabbage you’re likely familiar with, bok choy looks kind of like a celery/lettuce hybrid.
Prep : 10 mins / Cook : 20 mins Total: 30 mins
Servings : 4
1 pack of Thin rice noodles (Blue Dragon)
1/2 Pound Ground Beef
Stir-fry oil or sesame oil
2 tbsp fresh ginger, chopped
2 head bok choy, green and white parts chopped & Separated
3 Shallots, Chopped
1/4 red bell pepper, chopped
1/2 red onion, Chopped
1/2 yellow onion, Chopped
1/2 Jalapeno, Chopped
1 cup chicken or beef broth
2 tbsp light soy sauce
1 tbsp brown sugar
3 tbsp sriracha sauce
1 tbsp lemon pepper
1 tbsp chili flakes
1 tbsp cornstarch or few tbsp of water (More cornstarch if sauce needs thickening & water if too thick)
2 tbsp fresh lime juice
Salt & pepper to taste
- Combine all the sauce ingredients in a bowl and side-aside, also make sure all the ingredients are chopped and ready to cook.
- Heat up 1 tablespoon oil in a large wok over high heat. Add bok choy whites and cook, stirring, for 1 minute. Add bok choy greens and cook until wilted, about 1 minute more. Transfer all the bok choy to a medium bowl.
- Add the more oil, ginger, few tbsp of the sauce and the ground beef. Cook until browned then remove from the heat and set a side.
- Now add the sauce to the wok and bring to a boil, add more seasoning the taste. Then place the broth in the serving bowls or aside when ready to eat.
- Add the chopped veggies to the wok and cook until slightly golden, then add the bok choy and ground beef and mix until well combined.
- Cook the shrimps on a grill pan over medium heat for 2-3 minutes then add to the wok.
- Cook noodles according to package directions. Drain and rinse under cold water. Set aside.
- Ready to serve: Add some broth in the bottom on the serving bowl, add the rice noodles then add the bok Choy and meat mix. Add some hot sauce, peanuts and lime wedge for more flavor.