Happy Monday, dear friends!

Try this awesome simple recipe! I made it for Friday night, and it was very good and satisfying! 

Fresh ginger is perfect for this cold and rainy weather. 

You can use ground beef as well. I didn't have hoisin sauce, so just used soy. Also, didn't use corn starch, it was a little watery, but we were ok with that. 

Simple, fast, and very satisfying! 

Good on your pocket too. 

Enjoy!

Stir-Fry Beef and Bok Choy

Ingredients:

• 1 lb (450g) stir-fry beef strips
• 1 lb (450g) baby bok choy, cleaned and halved
• 3 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil (for cooking)
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 green onions, sliced
• Sesame seeds for garnish (optional)
• Cooked rice for serving

Instructions:

1. Prepare the Beef:
   • In a bowl, combine the stir-fry beef strips with soy sauce, hoisin sauce, and cornstarch. Allow it to marinate for at least 15-20 minutes.
2. Cook the Beef:
   • Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
   • Add the marinated beef strips and stir-fry for 2-3 minutes or until browned. Remove the beef from the wok and set it aside.
3. Cook the Vegetables:
   • In the same wok, add another tablespoon of oil if needed.
   • Add minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant.
   • Add the halved baby bok choy and stir-fry for 3-4 minutes until they are tender-crisp.
4. Combine and Finish:
   • Return the cooked beef to the wok with the bok choy.
   • Add sliced green onions and toss everything together until well combined and heated through.
5. Serve:
   • Serve the Stir-Fry Beef and Bok Choy over cooked rice.
   • Garnish with sesame seeds if desired.

Enjoy your quick and delicious Stir-Fry Beef and Bok Choy!

Some fun facts about Bok Choy: 

Bok choy, also known as Chinese cabbage, is not only a versatile and nutritious vegetable but also holds some interesting fun facts for your newsletter:

1. Two Varieties:
   • Bok choy comes in two main varieties: baby bok choy and regular bok choy. Baby bok choy is smaller and more tender, while regular bok choy has larger, sturdy leaves.
2. Nutrient Powerhouse:
   • This leafy green is a rich source of vitamins A, C, and K. It also provides important minerals like calcium, potassium, and iron, making it a nutrient powerhouse.
3. Quick Growth:
   • Bok choy is known for its rapid growth. It can mature from seed to harvest in as little as 40 days, making it a popular choice for home gardeners and commercial farmers alike.
4. Culinary Versatility:
   • Bok choy is incredibly versatile in the kitchen. It can be enjoyed raw in salads, steamed, stir-fried, sautéed, or added to soups and stews. Its mild, slightly peppery flavor complements a wide range of dishes.
5. Chinese Origin:
   • Bok choy has its roots in China, where it has been cultivated for centuries. It is a staple in many Asian cuisines and has gained popularity worldwide for its unique taste and health benefits.
6. Anti-Cancer Properties:
   • Bok choy belongs to the cruciferous vegetable family, known for its potential cancer-fighting properties. It contains compounds that may help reduce the risk of certain cancers.
7. Different Names:
   • Bok choy goes by various names, including pak choi, Chinese white cabbage, and celery cabbage. The name "bok choy" itself is derived from the Cantonese word for "white vegetable."
8. Cool-Weather Crop:
   • Bok choy thrives in cool weather and is often grown as a fall or spring crop. It can withstand light frost, making it suitable for cultivation in various climates.
9. Leaf and Stem Duo:
   • Bok choy has a unique structure with dark green leaves on top and crisp, white stems at the bottom. Both parts are edible and can be used in different culinary applications.
10. Symbol of Prosperity:
    • In Chinese culture, bok choy is considered a symbol of prosperity and good luck. It is often included in traditional dishes prepared during celebrations and festivals.