| Preparation time: 20 minutes | | | | and swirl to coat the side. Add the garlic and stir-fry |
| Total cooking time: 10 minutes | | | | for 30 seconds. |
| Serves: 4 | | | | 2. Add another tablespoon of oil to the wok and add |
| Ingredients: | | | | the meat in batches. Stir-fry for 3 minutes over high |
| 1 bunch bok choy (see Variation)oil, for cooking | | | | heat until the meat has browned but not cooked |
| 2 cloves garlic, crushed | | | | through. Remove from the wok. |
| 250g (8 oz.) rump steak, thinly sliced | | | | 3. Add the bok choy to the wok and stir-fry for 30 |
| 2 tablespoons soy sauce | | | | seconds or until just willed. Add the meat, soy sauce |
| 1 tablespoon sweet sherry | | | | and sherry. Stir-fry for 2-3 minutes or untilthe meat is |
| 2 tablespoons chopped basil | | | | tender. |
| 2 teaspoons sesame oil | | | | 4 Add the basil and sesame oil and toss well. Serve |
| Directions: | | | | immediately. |
| 1. When you want to try this recipe, you will want first | | | | Nutritional Value: |
| to start by washing the bok choy and drain it. Cut the | | | | Protein 60 g: |
| leaves into wide strips and the stems into thin strips. | | | | Fat 40 g: |
| Heat the wok until very hot, add 1 tablespoon of the oil | | | | Carbohydrate 0. |