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💡
I use a regular eating spoon for measuring, which is a bit smaller than a standard tablespoon. Feel free to use measuring spoons if you’d like—as long as you keep the ratio, it’ll turn out just fine. Also, don’t pour in all the sauce at once! Add it little by little and adjust to your taste as you go. Hope you find the perfect flavor for you :)
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🛒 Ingredients
- 1 green onion
- 1 spoon minced garlic
- 6 napa cabbage leaves
- 6 shiitake mushrooms
- 3 baby bok choy
- 100g thinly sliced beef
- Mixed seafood (shrimp, squid, or your choice)
🧂 For the sauce
- 1 spoon soy sauce
- 3 spoon cooking wine
- 1 spoon oyster sauce
- 1 spoon beef stock powder (or Dashida)
- 120ml water
- ½ spoon sesame oil
- For thickening: 1 spoon cornstarch + 3 spoon water
💰 Total: $14.7 for 2 servings
📄 Directions
- Slice green onion, garlic, cabbage, and mushrooms.
- Trim and rinse bok choy well.
- Heat oil over medium heat. Sauté garlic and green onion, then add soy sauce.
- Add cabbage and mushrooms. Stir-fry until slightly softened.
- Add seafood and beef. Pour in cooking wine and oyster sauce. Stir well.
- Add bok choy and Dashida.
- Pour in water and simmer until bok choy softens.
- Add cornstarch slurry to thicken.
- Finish with a drizzle of sesame oil, if desired.
- Enjoy it over a bowl of steamed rice.
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Want to see more recipes or watch the cooking process? Follow me here! 😋💕
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