Hello peeps… What a lazy person I am. It needs super extra efforts to push me working on my posts. I have so many stuffs to write but there are thousands reasons to delay everything. Well well,… Let me pay one at a time, okay. Let’s start with one of my favourite simple dish that I love to cook when I am in the rush. It’s typical Asian food, Chinese food （中国菜） I may say. If you want to serve a a quick home cook meal that is healthy because you know what you put into it, then it can be considered!
So, what do you need? This version was made with a mixture of veggies and red potatoes, I was substituting rice with red potatoes (I am that kind of person who needs a change on everything once in a while). You, of course, could make your version too.
2 red potatoes
250 gr beef (thinly sliced)
3 stalks of Bok Choy (Chinese cabbage)
White firmed dofu (dice)
1 red pepper
2 tbsps oysters sauce
1 tbsps sesame oil
1 tbsps soya sauce (I am using low sodium soya sauce)
A pinch of sugar and salt
1 tbsps corn starch
1 cm ginger (grated, or finely chopped)
Sesame seeds (to garnish)
1. Thinly slice the beef (I am using flank steak) and mix with soya sauce, sugar, salt. Set aside.
2. Boiled potatoes on a boiling water for a few minutes (5-10 minutes, depends on the potatoes size). Take if off and rinse under running water. Blanch bok choy for a minute, rinse under a running water. Set aside.
3. Heat your wok on medium heat, pour corn oil let it a little smokey, fry the ginger for a few seconds, put in the beef stir fry on high heat. Put the potatoes into the wok, stir fry (add some water to keep it moist), add tofu, tomato, stir fry for a minute.
4. Mix the corn starch with oyster sauce, sugar, salt, sesame oil with water. Pour the mixture into the wok, turn the heat into medium low, add bean sprouts let the sauce reduce and thick.
5. Turn the heat off. Sprinkle some sesame seeds on top. Your beef stir fry is ready to serve.
*Note: for 1 serving