Enjoy a quick, crunchy taste of Vietnam. This fragrant stir-fry features beef and bok choy, a cousin of cabbage. My friend Binh Duong introduced me to this Vietnamese treat.
It takes a few extra minutes to prepare the ingredients, but only 7 to 8 minutes to cook. To speed cooking place the ingredients on a plate in order of use.
Helpful Hints:
_ Flank steak can be used instead of skirt steak, or buy beef cut for stir-fry at the market.
_ Any type of stir-fry sauce found in the market can be used.
_ Chinese cabbage can be used instead of bok choy.
_ A quick way to slice scallions is to snip them with a scissors.
_ A quick way to use fresh ginger, is to peel it by scraping it with the edge of a teaspoon and press it through a garlic press or grate it.
Countdown:
_ Prepare ingredients.
_ Boil the noodles and drain.
_ Complete dish.
Shopping List:
To buy: } pound skirt steak, 1 small bok choy, 1 bunch scallions, 1 small piece fresh ginger, 1 bottle stir-fry sauce, \ pound Chinese noodles or angel hair pasta and 1 bottle sesame oil.
Staple: vegetable oil spray.
